Crackling Bread
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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 Rural cook book (1907), page 61. The excerpt below is the record exactly as published.
Crackling Bread. — One quart of cornmeal — three pints make more dough — a pint of buttermilk, a teaspoonful of soda, a big pinch of salt, a pint of brown cracklings left from making lard, warm water
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