vegetarianvegannut-free
Sour-Rising Bread
From Buckeye cookery, 1892
Serves 5
This bread can be made with water instead of milk.
Presented as published in 1892. 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
- one (scant) pint of new milk
- half as much hot water
- a tea-spoon salt
- one of sugar
- one table-spoon of corn meal
- two quarts of sifted flour
Method
Mix the milk, hot water, salt, sugar, and corn meal in a clean pitcher.
Stir in enough flour to make a medium batter.
Place the pitcher in warm water and let it rise overnight.
In the morning, mix the batter with the remaining flour, add boiling water, and let it rise again before baking.
Nutrition per serving
745Calories
22 gProtein
157 gCarbs
3 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 13. The excerpt below is the record exactly as published.
Saur-Rising BREAD. In summer take at night one (scant) pint of new milk, half ay much hot water, a tea-spoon salt, one of sugar, and a very little soda. - ee - Mix all in a nice,’ sweet pitcher (it must be perfectly clean and — sweet), stir in one table-spoon of corn meal, and add flour enough fa _ to make a medium batter; stir well, place the pitcher in an iron kettle with quite warm water, using so much water that the pitcher. Oe ate rest on the bottom of the kettle ; cover closely and leave. i Np Ce kept warm, not hot, fol an Ae or Leos: If ae pitthert is ‘not too Cteeee. it will probably be, full i in the morning; if not, add a spoon | ie - of flour, «stir well, warm the water in the kettle, replace the _ pitcher, cover, and keep it warm until light. Have ready two — quarts of sifted flour
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Cook this with the app: pantry check, scaling, and the assistant.