Italian Bread

Ingredients

• 1 pt. milk
• 1 pt. water
• 1 teaspoon salt
• 1 pt. meal
• 2 tablespoonfuls of flour

Method

1. 1

   Mix 1 pt. each of milk and water and bring to a boil, add 1 teaspoon salt, and sprinkle in gradually 1 pt. meal and 2 tablespoonfuls of flour.

2. 2

   Cook 2 hours.

3. 3

   Pour to the depths of 0.5 inch in shallow pans to cool; when cold cut in round cakes; put in overlapping rows in pan; pour melted butter over, then grated cheese; brown in oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 73. The excerpt below is the record exactly as published.

1 pt. milk, 3^ oz. butter, 3^ gill yeast, salt to taste, and flour enough to form a thick batter. Warm the milk and butter together; beat the eggs, and add them by turns with the flour; stir in the yeast and salt. When they are light, heat your waffle-irons and butter them, pour in some of the batter, and brown them on both sides; butter them, and serve them with or without sugar and cinnamon. Waffles (without Yeast)— Three eggs, 1 pt. milk, 1 teaspoonful butter, as much flour as will make a batter. Beat the yolks and whites separately; melt the butter, and while lukewarm stir it into the milk; whisk the yolks very light, add to them the milk and flour alternately; beat it well; lastly stir in the whites, which should be whisked very dry. The batter should not be beaten after the whites are in. Grease your waffle-irons after having 154 White Ribbon Cook Book, heated them; fill them nearly fnll of the batter, close them, and place them over the fire; turn the irons so as to bake the waflSe on both sides. When done, take it out and butter it. These must be baked the moment they are mixed. Rice Waffles — One gill rice, 3 gills flour, salt to taste, 1 oz. butter, 3 eggs, as much milk as will make it a thick batter. Boil the rice in very little water until it is soft; drain it and mash it fine. Then add the butter to the rice whilst it is warm; whisk the eggs very light, the yolks and whites separately. Add the yolks to the rice, and as much milk as will form a batter. Beat the whole very hard, then stir the whites of the eggs gently into the mixture. Grease your waffle-irons, and bake them. If the batter should be too thin, add a little more flour. Italian Bread — Mix 1 pt. each of milk and water and bring to a boil, add 1 teaspoon salt, and sprinkle m gradually 1 pt. meal and 2 table- spoonfuls of flour

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