Unfermented Bread
From Modern cookery, in all its branches, 1884
Serves 8
For lighter bread, increase the soda to 50 or 60 grains, adjusting the acid proportionately.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 516. The excerpt below is the record exactly as published.
UNFERMENTED BREAD. This bread, in which carbonate of soda and muriatic acid are sub- stituted for yeast or other leaven, has within these few years been highly recommended, and much eaten. It may possibly suit many persons better than that which is fermented in the usual way, but it is not in general by any means so pleasant in flavour ; and there is much more chance of failure in preparing it in private families, as it requires some skill to mix the ingredients with exactness and despatch; and it is absolutely necessary that the dough should be set into the oven the instant it is ready. In some hydropathic and other large 600 MODERN COOKERY. [chap. xxxf. establishments, where it is always supplied to the table in lieu of the more common kinds, it is, we have been informed by patients who had partaken of it there for many months together, exceedingly and uniformly good. More detailed information with regard to it, will be found in our “ Cookery for Invalids,” a work for which our want of space in the present volume compels us to reserve it. “ For each pound of flour (or meal) take forty grains of sesqui- carbonate of soda, mix it intimately with the sugar and flour, then add fifty drops of muriatic acid of the shops, diluted with half a pint of water
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Cook this with the app: pantry check, scaling, and the assistant.