Carolina Rice Bread
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 210. The excerpt below is the record exactly as published.
2 cups white cornmeal, 1 teaspoon salt. 1 cup white flour. 1 teaspoon sugar. 1 tablespoon baking powder. Butter size of an egg. Use milk or water to make a soft dough; bake in a loaf, or if preferred, in shallow baking-tins. KENTUCKY EGG CORN BREAD. Take 2 pints cornmeal, 3 cups buttermilk, 1 or 2 eggs, 1 tea- spoon soda (scant), 1 teaspoon salt, 1 tablespoon lard; mix well, and bake quickly. BREADS 271 RICE BREAD. Boil 1 lb. rice till tender in water or milk (milk is best) and mash it; then with the hands, rub the rice into 4 lbs. flour, in the same manner that butter is rubbed in, mixing it thoroughly; add 3 teaspoons sugar, 1 tablespoon salt, and 1 cake compressed yeast dis- solved in 2 pints lukewarm milk or water, have the dough soft to the touch, knead thoroughly, and let it rise, then knead again thor- oughly, form into loaves, put into greased pans, let rise, and bake in a good oven. Excellent, especially if made with milk. CAROLINA RICE BREAD. Take 3 well=beaten eggs, add 3 cups sweet milk, 2 cups white corn- meal, ^ pint cold boiled rice; 1 tablespoon butter, melted, 1 teaspoon salt; beat together well, and add 1 tablespoon baking powder
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