Corn-meal Bread
A historical recipe from A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899).
A historical recipe
A friend in the kitchen: or, What to cook and how to cook it, by Colcord, Anna L. (Anna Letitia) (1899). Project Gutenberg eBook #61451.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899). Digitised by Project Gutenberg, eBook #61451 (https://www.gutenberg.org/ebooks/61451). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- one-half cup of corn-meal
- two cupfuls of boiling water
- two cupfuls of cold water
- one teaspoonful of salt
- two tablespoonfuls of sugar
Method
- Stir one-half cup of corn-meal into two cupfuls of boiling water;
- when well cooked, remove from the fire and add two cupfuls of cold water;
- stir well together;
- then add one teaspoonful of salt, one cake of yeast dissolved in a little warm water, two tablespoonfuls of sugar or molasses, and enough white flour to make a good dough.
- Knead well, and set to rise;
- when light, form into three loaves, let rise again, and bake for nearly an hour.
Plating
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