Indian Bread
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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 new home cook book (1896), page 115. The excerpt below is the record exactly as published.
INDIAN BEEAD. Mrs. G. H. L. Five cups Indian meal, yellow, five cups sour milk, three cups rye flour, one-half cup molasses, one tablespoon saleratus. INDIAN BEEAD. Mrs. A. T. Hall. One pint of meal, one pint of flour, one pint of milk, one teacup of molasses, one teaspoon of soda, one-half of cream tartar
Cook this with the app: pantry check, scaling, and the assistant.