Saratoga Bread

Ingredients

• two tablespoonsfiil of butter
• a pint of sweet milk
• a quart of sifted flour
• half a teaspoonful of salt
• four tablespoonsful of yeast
• half a small teaspoonful of saleratus

Method

1. 1

   Warm two tablespoons of butter in a pint of sweet milk, stir it gradually into a quart of sifted flour, add half a teaspoon of salt and four tablespoons of yeast; let it rise all night.

2. 2

   Before baking, add half a small teaspoon of saleratus; pour into a buttered shallow pan and bake for half an hour in a good oven.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 70. The excerpt below is the record exactly as published.

Saratoga Bread. Warm two tablespoonsfiil of butter in a pint of sweet milk, stir it gradually into a quart of sifted flour, add half a teaspoonful of salt and four tablespoonsful of yeast ; let it rise all night, if for breakfast — if for tea, set it at noon. Before baking, add half a small teaspoonful of saleratus

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