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Coffee Bread
From The new Kentucky home cook book, 1884
Serves 8
Recipe by Mrs. G. T. Hunter.
Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 72. The excerpt below is the record exactly as published.
wo tea-spoonfuls of baking- powder, butter the size of a walnut, one-half tea-spoonful of salt. Stir one-half tea-spoonful of soda into one pint of sour cream. Mix and bake as quickly as possible. Mrs. John W. Power. The New Kentucky Home Cook Book. 143 BAKING-POWDER BISCUIT. Take one quart of sifted flour, put iuto it three tea-spoon- fuls of baking-powder also sifted. Mix thoroughly. Rub into this a piece of shortening (half lard and half butter ) about the size of a large egg, a little salt, and one pint of sweet milk. Sprinkle the board to prevent sticking. Bake immediately in a hot oven. Mrs. Laura C. Dimmitt. COFFEE BREAD. Take one quart of flour, one egg not beaten, one cupful of sugar, a lump of butter the size of an egg. Mix with sweet milk to a soft dough (nearly one pint
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Cook this with the app: pantry check, scaling, and the assistant.