Egg Bread

Ingredients

• 1 quart of meal
• 1 teaspoon of salt
• yolks of 3 eggs
• 1 cup of milk
• 1 tablespoon of lard
• butter melted
• the well-beaten whites last

Method

1. 1

   Pour a little boiling water over the meal to scald it.

2. 2

   Add salt and stir in yolks of eggs, milk, lard, and melted butter.

3. 3

   Add the well-beaten whites last.

4. 4

   Bake in moderate oven till well done — nearly an hour.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 10. The excerpt below is the record exactly as published.

EGG BREAD Pour a little boiling water over 1 quart of meal to scald it. Add a teaspoon of salt and stir in yolks of 3 eggs, 1 cup of milk, 1 tablespoon of lard, and butter melted. Add the well-beaten whites last. Bake in moderate oven till well done — nearly an hour. JOHNNIE CAKE 1 quart meal, 1 pint warm water, 1 teaspoon salt. Sift meal in a pan and add water and salt. Stir it until it is light, and then place on a new, clean board and place nearly upright before the fire. When brown, cut in squares, butter nicely, and serve hot. 10 BREADS KENTUCKY CORN DODGERS Favorite Dinner Bread Mrs. Simms Sift the best meal made from the white corn, any quantity desired. Salt to taste. Mix with cold water into stiff dough and form into round, long dodgers with the hands. Take the soft dough and form into shape by rolling between the hands, making the dodgers about 4 or 5 inches long and 1^ inches in diameter. Have a griddle hot, grease a little with lard, and put the dodgers on as you roll them. Put in oven and bake thoroughly, when they will be crisp and a rich brown. This bread does not rise. CORN DODGERS 1 pint of white corn meal, sifted, f teaspoon of salt, enough fresh milk, with 2 tablespoons of cream, to mix it well into dodgers with the hands. Have griddle very hot; sprinkle with a little meal, and as soon as it browns lay the bread on and cook in a hot oven till a crisp rich brown. 11 THE BLUE GRASS COOK BOOK SPOON CORN BREAD 3 eggs, nearly a quart of buttermilk, 1 teacup of sweet milk, a light teaspoonful of soda, lard the size of a walnut, 4 or 5 large spoonfuls of com meal (after it is sifted). Bake in an earthen dish an hour. Serve with a spoon. HANOVER ROLLS Miss Ddbney Sift twice 9, quarts of flour, Add 4) tablespoons yeast. Add 1 tablespoon lard or butter, 1 tablespoon sugar, 1 dessertspoon salt and a pinch of soda. Use enough lukewarm water to make the mass soft enough to knead well, and put where it will rise. When light, grease the hands and make into rolls. Let it rise again and then bake. 12 BREADS HOW TO MAKE BREAD Mrs. John C. Berryman 1 cup of yeast, 1 quart of flour, 1 teaspoon of lard, 1 teaspoon of salt

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