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Indian Bread

(Practical Cookery.) - (The Most Valuable And Original Receipts)







Mix Indian meal with cold water, stir it into boiling water, let it boil

half an hour--stir in a little salt, take it from the fire, let it

remain till lukewarm, then stir in yeast and Indian meal, to render it

of the consistency of unbaked rye dough. When light, take it out into

buttered pans, let it remain a few minutes, then bake it two hours and a

half.

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14 St Charles Indian Bread

Beat two eggs very light; mix alternately with them a pint of sour milk,

and a pint of fine Indian meal; add a tablespoonful of melted butter, a

teaspoonful of soda, dissolved in a little milk and added the last

thing. Beat very hard, pour into a deep pan and bake in a quick oven.

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Rye And Indian Bread

Of wine she never tasted through the year,

But white and black was all her homely cheer,

_Brown bread_ and milk (but first she skimmed her bowls),

And rasher of singed bacon on the coals.

CHAUCER.



Sift two quarts of rye, and two quarts of Indian meal, and mix them well

together. Boil three pints of milk; pour it boiling upon the meal; add

two teaspoonfuls of salt, and stir the whole very hard. Let it stand

till it becomes of only a lukewarm heat, and then stir in half a pint of

good, fresh yeast; if from the brewery and quite fresh, a smaller

quantity will suffice. Knead the mixture into a stiff dough, and set it

to rise in a pan. Cover it with a thick cloth that has been previously

warmed, and set it near the fire. When it is quite light, and has

cracked all over the top, make it into two loaves; put them into a

moderate oven, and bake them two hours and a half.

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Indian Bread

Mix into one quart of boiling water enough Indian meal to

make a thin batter, about a quarter of a pound, (cost one cent;) when it

has cooled, stir into it one pound of wheat flour, (cost four cents,) a

level tablespoonful of salt, and one gill of yeast; let it rise

overnight, and then bake it in loaves.









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