Buttermilk Yeast and Bread
From The new Annie Dennis cook book, 1905
Serves 1
For rolls, use just as one does other yeast. It rises more quickly.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 34. The excerpt below is the record exactly as published.
Buttermilk Yeast and Bread Boil a teacupful of fresh buttermilk; when about milk warm dissolve in it a cake of yeast. Stir into this enough sifted com meal to make a stiff batter, and set to rise. When well risen it will crack open in places over the top. Roll out in corn meal
Cook this with the app: pantry check, scaling, and the assistant.