A Typical Virginia Receipt
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Contributed by Sarah Young, Mrs.
- R.
- H.
- Maury’s Cook.
- Richmond, Va.
- Boil 1 potato and cream it fine.
- Add to that (if you make 2 qts.
- of flour) 2 tablespoons of yeast, and take some of the 2 qts.
- sufficient to make a batter.
- In winter make up batter at about three o’clock, and set in warm place to rise.
- Then about nine or ten o’clock at night mix it well into the rest of the 2 qts., reserving ½ pt.
- of 2 qts.
- of flour to knead in the dough.
- In the morning knead dough well, and put in warm place to rise.
- It takes about one hour to bake to have ready for breakfast, either made off into rolls or loaf bread.
Plating
Cookware for this recipe
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Saucepan