Unleavened Brown Bread

Name: Unleavened Brown Bread
Yield: 10 servings
Ingredients: half-ounce of soda; half-ounce of cream of tartar; two pounds of whole wheat meal; a teaspoonful of salt; about a pint of water

From Banquets of the nations, 1911

Serves 10

Omit soda, cream of tartar, and salt for Eastern bread; use rye instead of wheat for Afghanistan.

Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 12. The excerpt below is the record exactly as published.

Unleavened Brown Breadi Mix well half-ounce . of soda, half-ounce of cream of tartar, with two pounds of whole wheat meal ; put it out on a table or baking board, make a space in the AFGHANISTAN centre, and put into it a teaspoonful of salt, add about a pint of water

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