Ranchman's or Sour Dough Bread
From Camp cookery (Milam, for Boy Scouts), 1918
The exact amount of soda needed depends upon the sourness of the dough.
Presented as published in 1918. 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 Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 14. The excerpt below is the record exactly as published.
2 teaspoon salt V/2 tablespoons melted fat 3 teaspoons baking powder V/i cups liquid Add the liquid to the dry ingredients. Mix well. Then bake in muffin pans, or drop on an oiled biscuit pan and bake. 53 Corn Dodgers 2 cups cornmeal Yz teaspoon salt 1 teaspoon sugar Wet these materials with boiling water and shape into flat cakes, about an inch thick, and fry, or bake on hot stones. Pulled Fire Bread Make a good stiff dough, using 1 cup flour x/i teaspoon salt About 2 or 3 tablespoons water Pull it out into a long thin strip, wrap this strip corkscrew-like on a stick with its bark on. Hold over very hot fire or ashes, turn- ing constantly until done. This bread is easily prepared when equipment is limited. Unleavened Bread 2 cups flour * 3^2 teaspoon salt 1 teaspoon sugar Mix with water to stiff dough and knead and pull until tough and elastic. Roll out thin as a soda cracker, score with a knife, and bake. If mixed with a very small amount of water this bread may be kept for a long time like hard tack. 54 Ranchman's or Sour Dough Bread In a five-pound lard pail mix enough flour and water to make a medium thick batter. To this add one tablespoon of sugar. The pail should be only % full. Allow this to stand until the mixture has fermented and then become sour. Pour out about 3^ CUP °f the sour dough to start the fermentation in a new mixture. To the dough in the pail add Y2 teaspoon soda, Y2 teaspoon salt, 1 teaspoon melted lard
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Cook this with the app: pantry check, scaling, and the assistant.