Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Bread with Buttermilk
From The new practical housekeeping, 1890
Serves 12
A modern interpretation · AI-generated from the original record
Ingredients
- one and a half yeast cake
- pint of weak hop or peach leaf tea
- one pint of warm water
- two or three well-mashed potatoes
- one gallon whey of buttermilk
- one quart boiling water
- salt
- a little soda
Method
Dissolve yeast in tea, add warm water and flour, then mashed potatoes.
Set in a warm place.
Mix boiled buttermilk with flour, add sponge, and let rise overnight.
Knead with boiling water, salt, and soda, form into loaves, and bake for thirty minutes.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 16. The excerpt below is the record exactly as published.
Bread with Buttermilk, — Use one and a half yeast cake in the summer and two in the winter for ten to twelve loaves. Dis- solve the cakes in pint of weak hop or peach leaf tea. When it foams add one pint of warm water and stir in raw flour, beating it up well, adding two or three well-mashed potatoes. Set in a warm place. Early in the evening and just before going to bed, take one gallon whey of buttermilk that has been boiled, stir in flour as stifl* as can be stirred with a large spoon ; then add the sponge, mixing thoroughly. Set in a warm place till morning, then take one quart boilrng water, adding salt and a little soda
Cook this with the app: pantry check, scaling, and the assistant.