Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Buttermilk Bread
From Twentieth century home cook book, 1905
Serves 8
A simple and delicious bread.
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of buttermilk
- one-half teaspoonful of soda
- as much salt
Method
Scald the buttermilk, then stir in flour to make a thick batter.
Set in a warm place to rise.
When light, add soda and salt, knead again, let rise, then put into loaves and bake.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 8. The excerpt below is the record exactly as published.
Buttermilk Bread. — Take one quart of buttermilk, set it over the fire until it is scalded (but not boiling), then stir in flour enough to m.ake it thick as for o-riddle- cakes, and set it in a warm place to rise ; when it is light, put in one-half teaspoonful of soda, and as much salt
Cook this with the app: pantry check, scaling, and the assistant.