Topsy Bread

Ingredients

• One quart of milk
• two tablespoonfuls of flour
• three or four eggs
• small quantity of salt
• stale baker's bread cut in slices
• a very little lard
• eat with powdered sugar sprinkled over it

Method

1. 1

   Mix milk with flour and eggs, add salt.

2. 2

   Dip stale bread in the batter and soak.

3. 3

   Fry on a hot griddle with a little lard, turning to brown both sides.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 334. The excerpt below is the record exactly as published.

ToPSY Bread (a Gevjnan dish). — One quaft of milk, mixed with two tablespoonfuls of flour and three or four eggs, small quantity of salt, stale baker's bread cut in slices; dip the bread in the batter .and ^ soak it; then take it out and fry it on a hot griddle with a very little lard ; turn it over and brown both sides alike ; eat with powdered sugar sprinkled over it. Brown Bread (i). — Three cups of corn-meal, two cups of rye flour, one teaspoonful of salt, one tablespoonful of molasses; stir with new milk. Bake three hours. 5i8 THE hearthstone; or, life at home. Brown Bread (2). — Two cups of corn-meal, one of wheat flour, one of molasses, one teaspoonful of soda. Mix with either sweet or sour milk ; stir it as stiff as wheat griddle-cakes. Put it in some cov- ered vessel and boil in kettles of hot water four hours at least. It is better boiled longer. Graham Flour. — The miller in preparing fine flour extracts from it three-fourths of its nutritious matter, leaving only that which is found in gluten, or starch, and he also takes from it all the phosphate which makes bone, and all the matter which would regulate the digestive organs and purify the blood, and leaves the pure wheaten flour in such a condition that no growing child should feed upon it. Graham flour supplies all the needs of the stomach, and if house- keepers would take pains to make palatable Graham, bread, muffins, gruel, and the like, the nation would not long be what it is called now — one of dyspeptics. Graham Br^ad (i). — Take equal parts of fine flour and Graham, for two loaves of bread, and one cup of good potato-yeast ; mix with sweet milk or water (cold water is preferable in summer), as stiff as can be conveniently stirred with a spoon ; butter the tins ; put in the mixture, and set in a warm place for about three hours, and it will be light enough to bake. It should be baked about one-third longer than fine flour. Graham Bread (2). — Purchase your flour in small quantities, and if possible procure it at the mill where it is freshly made, as it does not retain its sweetness as long as fine flour. Take one quart of milk

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