Federal Bread
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 57. The excerpt below is the record exactly as published.
two tablespoons of sugar, one teaspoon of salt. Stir thoroughly. Bake in a hot oven. CORN BREAD. Miss Mabel Pillsbury. One cup of corn meal, one-half cup of flour, one egg, one cup of sour milk, two tablespoons of sweet cream or piece of butter, two tablespoons of sugar, and one- half teaspoon of soda. CORN BREAD. Mrs. A. H. Dean. One cup of sugar, two eggs, one cup of sweet milk, three teaspoons of baking powder, three-fourths cup of corn meal, one pint of flour. BKEAD 119 CORN CAKE. Mrs. E. A. Perry. One pint of butter milk, one pint of new corn meal, one cup of wheat flour, one teaspoonful of soda, one- half teaspoonful of salt, one-half cup of sugar. Bake in shallow tins. SOFT CORN BREAD. Mrs. W. H. Rankin. Half pint of corn meal, half pint of sour milk, half pint of sweet milk, tablespoon of melted butter, pinch of salt, two well beaten eggs, one-half teaspoon of soda. Bake in a deep dish and dip out with spoon. DATE BROWN BREAD. Mrs. Frances Vawter. Two and a half cups of fine graham flour, two cups of sour milk, one-half cup of brown sugar, one egg, one teaspoon of soda, one teaspoon of salt, fourteen dates cut and stoned, rub into the dry flour, stir in the milk last and bake slowly one hour. FEDERAL BREAD. Miss Belle F. Rankin. Two eggs, two tablespoons of butter, two table- spoons of sugar, one teaspoon of salt, one teacup of sweet cream, one teacup of yeast, and flour enough for a soft dough
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