Salt-Rising Bread (No. 2)

Ingredients

• 1 pint of new milk
• 4 large potatoes
• 1 teacup of butter
• 6 pints of flour

Method

1. 1

   Boil and thicken milk with meal.

2. 2

   Keep in a warm place 12 hours.

3. 3

   Pour in lukewarm water, then stir in flour enough to make thick batter.

4. 4

   Set the batter in kettle of warm water to rise and it will be high enough in 2 hours.

5. 5

   Then knead all thoroughly.

6. 6

   Put in pans and let it rise, and then bake till it is light brown.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 12. The excerpt below is the record exactly as published.

SALT-RISING BREAD (No. 2) 1 pint of new milk, which boil and thicken with meal. Keep in a warm place 12 hours. Pour in a teacup of lukewarm water, then stir in flour enough to make thick batter. Set the batter in kettle of warm water to rise and it will be high enough in 2 hours. Then take 6 pints of flour and 1 teacup of buttei or lard, after having mixed batter with flour, and knead all thoroughly. Put in pans and let it rise, and then bake till it is light brown. Open door of oven and let the bread stand for a while till it is soaked well. STEAM PONE Mrs. John W. Fox 1 teacup New Orleans molasses, 6 teacups com meal, 9, teacups brown flour, 1 teaspoon salt, 19 THE BLUE GRASS COOK BOOK 1 quart buttermilk, 2 teaspoons soda. Mix thoroughly and place in air-tight bucket. Set in kettle of boiling water and boil for 6 hours. Then take from bucket, put in pan and bake slowly for 2 hours till a rich brown. WAFFLES (No. 1) Mrs. R. H. Hanson 1 quart flour, a little salt, 1 quart buttermilk, 1 pint melted lard, 1 heaping teaspoon soda, 1 egg. As the success of the waffles depends on the mix- ing, the directions must be followed carefully. First, put the flour and salt in a pan and beat the buttermilk into it. Add the egg, which has been well beaten. Then add the hot lard. Beat the mixture thoroughly, and lastly add the dry soda. Add nothing after the soda is in. Beat all well and bake in hot waffle-irons that have been well greased. Use half this quantity for an ordinary sized family. SO BREADS WAFFLES (No. 2) Miss Dahney 1 pint sour cream, 1 pint flour, 3 eggs, ^ teaspoon soda. Beat well and fill hot waffle-irons, which have been well buttered. Cook till a rich crisp brown and serve hot with melted butter. Be sure to have irons hot, YEAST ^ gallon of water, 4 large potatoes

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