Indian Meal Bread

Ingredients

• One cup meal
• one pint milk
• one egg
• half cup yeast
• flour enough for rather a stiff batter
• tablespoon sugar
• salt

Method

1. 1

   Scald the meal in milk, mix in other ingredients, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 3. The excerpt below is the record exactly as published.

salt, cold water to moisten; make the dough as stiff as for bread and rise over night; roll out until one-half inch thick; cut with large biscuit cutter; put them on a griddle on the back of the stove till they rise; then move forward to cook, turning over when done one side; remove from the fire when done; cover and allow to stand long enough to be made tender by the steam; split open, butter and serve; or when cold, split, tcast and butter. 4. Graham. One cup flour, two cups wheat meal, two tablespoons sugar, teaspoon salt, half cup yeast, well mixed. Add half teaspoon soda dissolved in a little milk; not too stiff, almost thin as a batter. 5. Graham. One egg, half cup sugar, butter size ot an egg, one and a half cups sour milk, one cup wheat flour, one and a half cups graham flour, half a teaspoon soda; bake in hot roll pans. 6. Indian Meal. One cup meal scalded in one pint milk, butter size of an egg, tablespoon sugar, salt, one egg, half cup yealst and flour enough for rather a stiff batter

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