Soft Batter Bread

Name: Soft Batter Bread
Ingredients: one pint of sweet milk; two tablespoons butter; three well beaten eggs; one teaspoon of salt; one-half pint of buttermilk; one-half teaspoon soda

From Trinity cook book, 1925

Recipe attributed to Mrs. Walter A. Carpenter.

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 13. The excerpt below is the record exactly as published.

SOFT BATTER BREAD Scald one pint of sweet milk, stir in slowly enough meal to make a stiff mush, stir in two tablespoons butter. When cool add three well beaten eggs, one teaspoon of salt, one-half pint of buttermilk, one-half teaspoon soda

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