Salt, or Milk, Rising for Bread, and How to Bake It
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- a pint of new milk
- a pint of boiling water
- a teaspoonful of fine salt
- a cup of water
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a pint of new milk, stir in nearly a pint of boiling water, then salt it with a teaspoonful of fine salt;
- thicken this with flour enough to make a thick batter.
- Set it in a warm place to rise, and it is ready to mix into bread.
- Mix the yeast in a soft dough with fine flour, a little lard, and a cup of water;
- mould it, and set it to rise.
- When well risen, bake it a nice brown.
- Wrap it in a damp cloth for a few minutes, and let it cool slowly before it is cut.
- This is a good bread for a delicate stomach, which is sometimes painfully affected by hop-yeast bread.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon