Ege Bread

Ingredients

• 1 spoon salt
• 1 egg
• boil milk and add meal
• meal
• lard

Method

1. 1

   Beat eggs; boil milk and add meal, salt and lard.

2. 2

   Stir until smooth.

3. 3

   Add the eggs and bake brown.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 19. The excerpt below is the record exactly as published.

spoon salt; 1 tablespoon butter or lard; %4 cup sweet milk or water. If lard is used, add more salt. Sift flour, baking powder and salt together. Rub in lard with the tips of fingers. Pour in the milk slowly, cutting, not stirring, with a knife. When all is moist, turn on a floured board and knead for a minute with the hands. Pat and roll lightly about three-quarters of an inch thick. Cut and bake from 12 to 15 minutes in a hot oven. Buttermilk Biseuits.—1 pint flour; 144 teaspoon soda; 2 level tea- spoons Royal baking powder; % teaspoon salt; 1% tablespoons lard; buttermilk. Sift flour, salt, soda and baking powder together. Work in lard. Add buttermilk enough to make a soft dough. Roll out, cut, and bake in a hot oven. Stale Bread Muffins.—2 or 3 cold biscuits; 1 cup meal; 1 egg; water; % cup buttermilk; 1% teaspoon soda: salt. Crumble up biscuits, cover with enough water to soften, let stand until soft. Mix in the other ingredients to make batter. Do not make it too thin. Put batter in hot greased pans, cook in quick oven. This will make six muffins. Corn Meal Muffins. teaspoon of lard. Scald the meal slightly, add the well-beaten eggs, butter and large pinch of salt. Stir together, then with cold water, and add one-half teaspoon baking powder at the last. Pour into hot, well-greased muffin rings, and bake. 1 coffee cup of meal, lightly filled; 2 eges; Cheap Corn Meal Muffins—1 pint meal; 1 egg; 1 teaspoon lard; salt; % cup milk, if you have it. BREADS. 37 Mix meal with water and milk until smooth, beat in egg, add melted lard, beat well. Do not have the batter too thin. Bake in hot, well-greased gem pans. A little cold left-over rice may be added to muffins. Flour Muffins.—Two eggs, beaten very light; salt to taste; 1 pint fresh sweet milk; a little more than a pint of flour; tablespoon of lard. Bake in oven hot enough for biscuit. Luncheon Muffins.—1 pint flour; % pint milk; 2 teaspoons baking powder; % teaspoon salt; 2 tablespoons sugar; 3 tablespoons but- ter; 2 eggs. Beat the eggs until light and add the milk to them. Add this mixture to the dry ingredients, then stir in the melted butter. Beat the batter vigorously for a few seconds and put in buttered muffin pans and bake in a quick oven for about twenty minutes. Popovers. spoon. Put flour in a aaa make a well in the centre of it. Drop in salt, then the unbeaten eggs. Add the milk gradually; beat. Bake in buttered muffin pans or earthen cups in a hot oven for thirty minutes. Ege Bread. spoon salt; 1 egg. Beat eggs; boil milk and add meal, salt and lard

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