Rye and Indian Bread
From The home cook book, 1905
Serves 9
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 126. The excerpt below is the record exactly as published.
RYE AND INDIAN BREAD Dissolve a yeast cake in a cup and a half of water and add enough wheat flour to make a sponge. Set to rise over- night well covered in a warm place. Next morning scald together a quart of water and a pint of molasses and stir in four pints and a half of cornmeal. When this has cooled to lukewarm stir it in the sponge, and then add a heaping pint of ryemeal, a pint of wheat flour breadcrumbs soaked in water and mashed smooth, and lastly a teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.