Buttermilk Yeast Cakes

Ingredients

• 1 yeast cake
• 1 pint of warm water
• 1 tablespoon of cornmeal
• 1 tablespoon of sugar
• 1 teaspoonful of salt
• 1 pint of buttermilk
• 1 cup of flour

Method

1. 1

   Dissolve yeast cake in warm water, add cornmeal, sugar, and salt.

2. 2

   Let stand overnight.

3. 3

   In the morning, boil buttermilk, mix with flour and water to make a smooth batter, pour into boiling milk and cook thoroughly.

4. 4

   When cool, add to yeast mixture and set in a warm place until it ferments.

5. 5

   Work in cornmeal to make a stiff dough, mold into cakes and dry in the shade.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 30. The excerpt below is the record exactly as published.

Buttermilk Yeast Cakes. Dissolve 1 yeast cake in 1 pint of wTarm water, add 1 tablespoon each of cornmeal and sugar and 1 teaspoon- ful of salt. Let stand over night. In the morning boil 1 pint of buttermilk, have ready 1 cup of flour and water, mixed to a smooth, stiff batter; pour this into the boiling milk and let it cook thoroughly, stirring constantly. "When cool add to the yeast cake mixture which has stood over night and set in a warm place until it ferments. Then work in corn meal enough to make a tolerably stiff dough, mold into cakes and dry in the shade. MRS. JACOB GOLD,SR. Yeast Cakes. 3 large Irish potatoes; iy2 tablespoonfuls of hops; 2 tablespoonfuls of sugar; % tablespoonful of ginger; cornmeal; l1/^ qts. of water; 1 cup of flour; 1 cup of dissolved yeast; small handful of salt. — 91 — Peel the potatoes and cook with the hops, (tied in a cloth) in about l1/^ qts. of water. Mash the potatoes, and when cool pour the potato water over the cup of flour. Next add the dissolved yeast, sugar, salt, ginger, and the mashed potatoes. Mix well, and add cornmeal enough to stiffen. Let rise, then shape in bulk, and cut oblong cakes. MRS. WM. WEYRICH. Biscuits. 1 qt. of flour; 1 tablespoonful of salt; 1 teaspoon- ful of baking powder; 1 large spoonful of butter or lard; 1 level teaspoonful of soda; about y2 qt. of butter- milk or sour milk. These biscuits must be quickly made, not worked. MRS. P. ROEDER. Biscuits. 3 cups flour ; 2 heaping teaspoonfuls baking powder ; !/2 teaspoonful salt; 3 tablespoonfuls lard; % teaspoon- ful soda, dissolved in a cup of sour or buttermilk. Use more milk if necessary. Roll out, cut, and bake in a hot oven. MRS. LOUIS DIETZ. Corn Bread. 2 cups corn-meal ; 3 eggs ; 2 cups boiling water ; 2 cups sour milk ; 2 tablespoonfuls lard ; 1 teaspoonful soda. Scald corn meal with boiling water and mix in other ingredients. MRS. H. CORDES. — 92 — Corn Bread. 2 cups of sifted meal; y2 cup of flour; 2 cups of buttermilk or sour milk; 2 eggs; T/3 cup of sugar; 1 teaspoonful of salt ; 2 tablespoonfuls of melted butter. Mix the meal and flour smootly and gradually add the milk, then the butter, sugar and salt, then the beaten eggs and lastly dissolve a level teaspoonful of baking soda in a little milk and beat thoroughly together. Bake in a quick oven. This recipe can be made with sweet milk by using baking powder. MRS. W. J. JUNG. Corn Bread. 2 cups of corn meal, 1 cup of flour, 2% cups of milk, 3 eggs, 2 tablespoons of butter, 1 tablespoon of sugar

Cook this with the app: pantry check, scaling, and the assistant.