Kalach (Wheat Meal Scones)

Ingredients

• four pounds of rough wheat meal
• two ounces of butter
• three ounces of German yeast
• sufficient water

Method

1. 1

   Prepare a nice dough with four pounds of rough wheat meal, two ounces of butter, a little salt, and three ounces of German yeast, and sufficient water so that you can handle it; add more water if too thick, and more meal if too thin.

2. 2

   Put it in a deep can, and keep in a warmish place for an hour to rise; then knead it well.

3. 3

   Form into round balls, clap them flat with the hands, and make a hole in the middle; slip on to sheets of iron, and set for another hour to rise; then bake in a good oven.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 122. The excerpt below is the record exactly as published.

alach (Wheat Meal S cones) Bhatt Dal (Rice) (Lentils) Kabak Gosfand Ahu (Quails) (Lamb) (Venison) Khobani (Sweet Mutton Cutlets) Khir Halva Sohan (Rice and Milk) (Saffron Cakes) Mo-Rubba Phul-Parouth (Preserved Fruits and Rich Wheaten Cake) Numak Cha (Salt Tea) 295 BANQUETS OF THE NATIONS Kalach. (Wheat Meal Scones.) Prepare a nice dough with four pounds of rough wheat meal, two ounces of butter, a little salt, and three ounces of German yeast, and sufficient water

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