Fried Bread
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 38. The excerpt below is the record exactly as published.
Fried Bread. Hot Cake. Meat Loaf. — Two pounds raw or under- done beef or veal, minced fine; quarter- pound ham, also minced ; two eggs ; half -cup 151 WHAT TO EAT — HOW TO SERVE IT fine bread-crumbs ; one tablespoonf ol melted butter; pepper, salt, chopped onion, and herbs for seasoning to taste. Work all the ingredients well together, and press closely into a brick-shaped tin. Cover this, set it in a pan of boiling water, and bake an hour and a half, taking care that the boiling water does not cook away. Turn out and slice when cold. Fried Bread, — Beat one ^g'g into a cup of milk ; soak in this slices of stale bread
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