Damper
From Bread, cakes, and biscuits, 1902
A well-cooked damper gives a hollow sound when tapped.
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
Nutrition per serving
3320Calories
99 gProtein
701 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories3320 kcal
Protein99 g
Carbohydrates701 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1279 mg
Potassium1234 mg
Calcium172 mg
Iron51 mg
Magnesium242 mg
Phosphorus980 mg
Zinc6.5 mg
Copper1.4 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)8.5 mg
Riboflavin (B2)4 mg
Niacin (B3)61 mg
Folate1451 mcg
Choline0 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.
Damper. — This Australian bread-stuff is much nicer than people at home give it credit for being. It should, properly, be bake I in the ashes of a wood fire, and that fire a large one, which should have burnt down to a fine, powdery ash, still retaining a large amount of heat ; but, failing this, the dough can be cooked in a camp oven, drawing the fire well over, round, and under it. A strong fire is an essential for this cake, and it is wise for the beginner to make a small loaf of it for a very large amount of fire Put into a dish 2lb. of flour, sprinkling into this a teaspoonful of bicarbonate of soda and half that amount of tartaric acid, with salt to taste. When this is all well mixed make a hollow in it, and with the right hand pour in sufficient water or milk to moisten the dough
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