Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Bread with Buttermilk
From Buckeye cookery, 1892
Serves 32
This makes four loaves and forty biscuits.
A modern interpretation · AI-generated from the original record
Ingredients
- two quarts of buttermilk
- a scant tea-cup of sifted flour
- half a cup of yeast
Method
Bring buttermilk to a boil, pour over sifted flour, let cool, then add yeast and enough flour to make a thick batter.
In the morning, mix with more flour, knead, and mold into loaves.
Nutrition per serving
48Calories
3 gProtein
5 gCarbs
2 gFat
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 8. The excerpt below is the record exactly as published.
Breap WITH BUTTERMILK. The evening before baking, bring to the boiling point two quarts of buttermilk (or boil sour, milk and take the same quantity of the whey), and pour into a crock in which a scant tea-cup of sifted flour has been placed. Let stand till sufficiently cool, then add half a cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.