Egg Bread
From The Rural cook book, 1907
Serves 10
Bread will be light and yellow.
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.
Egg Bread. — Two eggs, one pint of buttermilk, three pints of corn- meal, one-half pint of lard, one teaspoonful of soda, a pinch of salt, sweel milk or sweet cream. Stir the soda in the buttermilk until it boils up, mix the bread quickly, adding a sufUcient quantity of sweet milk or sweet cream
Cook this with the app: pantry check, scaling, and the assistant.