Gluten Bread

Ingredients

• a pint of flour
• a quarter of a cupful of cold water
• half a teaspoonful of salt
• the whites of two eggs
• two cupfuls of gluten flour

Method

1. 1

   Scald flour, add dissolved yeast, salt, and beaten egg whites.

2. 2

   Stir in gluten flour, let rise, then bake in greased pans for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 41. The excerpt below is the record exactly as published.

half a teaspoonful of salt and two eggs well beaten; stir in hastily one cupful and a half of Southern cornmeal; turn at once in a shallow greased pan and bake from thirty to forty minutes in a quick oven. Serve hot. POP-OVERS Beat two eggs without separating until they are light; add half a pint of milk, half a tea- spoonful of salt, and add them gradually to a 142 My Best 250 Recipes pint of flour, stirring all the while. Strain and turn at once in twelve hot, greased pop-over cups. Bake in a quick oven for forty minutes. WAFER BREAD TO SERVE WITH SALADS Dissolve half a teaspoonful of bicarbonate of soda in half a cupful of warm water; add suffi- cient warm water, about one cupful, to moisten a quart of whole wheat flour. The dough must be rather hard. Knead it continuously for fifteen minutes, then pound it with a potato-masher for from five to ten minutes, or put it through a bis- cuit brake. Roll the dough in a very thin sheet, cut in squares of two inches, prick with a fork, and bake in a moderately quick oven until crisp and brown. Half a pint of peanut or pine- nut butter may be rubbed in the flour before add- ing the water. VIRGINIA BISCUITS Rub one tablespoonful of shortening into a quart of soft white flour; add a level teaspoonful of salt. Mix two-thirds of a cupful of milk with an equal quantity of water; add this gradually to the flour, stirring all the while ; the dough must be hard, not wet. It may not take the entire quan- tity of moisture ; for this reason add it gradually. Knead the dough continuously for fifteen minutes. My Best 250 Recipes 143 then pound it for fifteen minutes longer, folding and turning constantly. Roll in a sheet as thin as a wafer, cut in squares, prick the top of each one with a fork. Stand in a baking-pan, where they will not touch each other, and bake in a moderate oven until crisp and brown. If well made these biscuits are very light and digestible. GLUTEN BREAD Scald a pint of flour; when lukewarm add half a compressed yeast cake dissolved in a quar- ter of a cupful of cold water; add half a tea- spoonful of salt and the whites of two eggs well beaten ; stir in slowly two cupf uls of gluten flour

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