Oom Bread
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 201. The excerpt below is the record exactly as published.
Oom Bread One cup of Indian meal, one cup of flour, one cup of milk, one teaspoon of baking powder, two eggs, one tablespoon of butter, one tablespoon of sugar. Sift the meal and flour into a bowl, then add the salt, sugar, and baking powder. Beat the yolks of the eggs, add them to the milk, and mix them with the BBEADSy PASTE8, AND PIE8 867 floor, etc. Stir in the melted butter, then the well-beaten whites of eggs, and beat ali thoroughly. Buttar your pans, dust off with flour, fili them two-thirds full, and bake from fifteen to twentj minutes. The batter can be put in shallow pans, and when nearly baked, cut into squares. Put back into the oven till a nice brown. When about to serve, break into squares. Oom Bread Half a pint of yellow Indian meal, half a pint of flour, half a cup of granulated sugar, two eggs, butter the size of a wal- nut, two teaspoons of baking powder sifted with the flour, and a little salt. Mix with enough milk to make the batter quite thin. Bake in a buttered pan in a hot oven. Cut in squares before removing it from the pan. Oom Bread Take one cup of flour, one cup of sour milk, half a cup of meal, one-third of a cup of molasses, two tablespoons of melted butter, one teaspoon of salt, half a teaspoon of soda, the yolks of two eggs, and the white of one
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