Adirondack Bread

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Warm 2oz. of butter, being careful not to let it oil in the least, or cream it with your hand or a wooden spoon, as you please
  2. beat the yolks of five eggs till light, then whisk them into a pint of milk
  3. adding in gradually from 5oz. to 6oz. of Indian corn meal and 4oz. to 5oz. of wheat flour, and beat it altogether till smooth
  4. now mix in the softened butter, working it well in
  5. finally mix in a tablespoonful of sugar, a heaped teaspoonful of baking powder, and the whites of the eggs whisked to a stiff froth
  6. Stir these all together as quickly and lightly as possible, and pour the mixture into a well-buttered tin
Original Text · last edited 4 days ago
Adirondack Bread.—Warm 2oz. of butter, being careful not to let it oil in the least, or cream it with your hand or a wooden spoon, as you please; beat the yolks of five eggs till light, then whisk them into a pint of milk, adding in gradually from 5oz. to 6oz. of Indian corn meal and 4oz. to 5oz. of wheat flour, and beat it altogether till smooth; now mix in the softened butter, working it well in, and finally mix in a tablespoonful of sugar, a heaped teaspoonful of baking powder, and the whites of the eggs whisked to a stiff froth. Stir these all together as quickly and lightly as possible, and pour the mixture into a well-buttered tin
Notes
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