Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Unleavened Brown Bread
From Banquets of the nations, 1911
Serves 10
Omit soda, cream of tartar, and salt for Eastern bread; use rye instead of wheat for Afghanistan.
A modern interpretation · AI-generated from the original record
Ingredients
- half-ounce of soda
- half-ounce of cream of tartar
- two pounds of whole wheat meal
- a teaspoonful of salt
- about a pint of water
Method
Mix the ingredients, form into shapes, and bake in a good oven.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 12. The excerpt below is the record exactly as published.
Unleavened Brown Breadi Mix well half-ounce . of soda, half-ounce of cream of tartar, with two pounds of whole wheat meal ; put it out on a table or baking board, make a space in the AFGHANISTAN centre, and put into it a teaspoonful of salt, add about a pint of water
Cook this with the app: pantry check, scaling, and the assistant.