KENTUCKY EGG BREAD

Ingredients

• one and one-half pint of sifted meal
• one pint of buttermilk
• two eggs
• one scant tea-spoonful of soda
• one tea-spoonful of salt
• one table-spoonful of lard

Method

1. 1

   Mix well, and bake quickly in a long pan.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 75. The excerpt below is the record exactly as published.

one tea-spoonful of salt. Set the batter to rise. When light, bake either in waffle-irons, or fry on a hot griddle. Mrs. Keith. WHEATEN BATTER-CAKES Take two eggs broken into a bowl and beaten together. Pour into this three tea-cupfuls of buttermilk. Stir well, and add one tea-spoonful of soda slightly heaped, one-half tea-spoonful of salt, lard the size of a walnut, four tea-cup- fuls of flour. Bake in small cakes on a hot griddle well greased. Butter as baked. Serve very hot. Excellent. Mrs. Thomas Jackson. RICE BATTER-CAKES. Take one egg beaten very light, one cupful of sour milk, with enough soda stirred in to make it foam. Then mash thoroughly two cupfuls of cold boiled rice. Put in enough flour to make the cake turn well. Have the griddle hot and well greased. The New Kentucky Home Cook Book. 149 BREAD CRUMB BATTER-CAKES. Take one pint of light bread crumbs rolled fine, one pint of flour, one egg, one table-spoonful of lard, a little over one quart of buttermilk, one level tea-spoonful of soda. Mks. N. A. Glascock. RICE BREAD. Boil one tea- cupful of rice until dry and soft, put in two cupfuls of meal and mix well. Beat two eggs very light and add to the rice, a little salt, and a small piece of lard. Thin the batter with sweet milk. Do not let it be thicker than for muffins. Bake — not too long, or it will be dry. Miss Aelie Bascoini. RICE CRUMPETS. Stir into two tea-cupfuls of milk three table-spoonfuls of quick yeast, one table-spoonful of white sugar, butter the size of a small egg melted, one tea-cupful of boiled rice, four tea-cupfuls of flour or enough for a good batter, a little salt. Beat all well together, set to rise for five or six hours, then dissolve a tea-spoonful of soda in a table-spoonful of hot water; mix with the batter, pour into muffin-irons; let them stand for fifteen minutes. Bake quickly. Serve very hot. Mrs. Tabb. STEAMED CORN-BREAD. Take three cupfuls of corn- meal, one cupful of Graham flour, one-half cupful of molasses, one cupful of buttermilk or clabber, one tea-spoonful of salt, one tea-spoonful of soda. Steam four hours in mold. Delicious when hot; very nice when cold, toasted for tea. Miss Allie Bascom. SCALDED CORN-BREAD. Take one pint of meal, one and one-half joint of boiling water, a pinch of salt, one table-spoonful of lard. Pour boiling water over the lard and meal, then stir in one egg 150 The New Kentucky Home Cook Book. and seven table-spoonfuls of sweet milk. Drop off of a spoon into the bread-pan, and bake in a quick oven. Mrs. Peaee. STEAMED CORN-FONE. Take one tea-cupful of molasses, one tea-cupful of flour, one-half gallon of corn-meal, one tea-spoonful of salt, two tea-spoonfuls of soda, one and one-half pint of buttermilk. Mix well, put into a tin bucket well greased, fasten top on well, and sink in a kettle of boiliug water. Boil hard for four hours, slip it out of the bucket into a pan, and bake slowly for an hour. Nice when hot; also, nice for lunch. Mrs. Bierbowee. KENTUCKY EGG BREAD. Take one and one-half pint of sifted meal, one pint of buttermilk, two eggs, one scant tea-spoonful of soda, one tea- spoonful of salt, one table-spoonful of lard

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