Soda Bread

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Yield
2.0 loaves
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Let the tartaric acid and salt be reduced to the finest possible powder; then mix them well with the flour.
  2. Dissolve the soda in the milk, and pour it several times from one basin to another, before adding it to the flour.
  3. Work the whole quickly into a light dough, divide it into 2 loaves, and put them into a well-heated oven immediately, and bake for an hour.
Original Text
SODA BREAD. 1722. INGREDIENTS.—To every 2 lbs. of flour allow 1 teaspoonful of tartaric acid, 1 teaspoonful of salt, 1 teaspoonful of carbonate of soda, 2 breakfast-cupfuls of cold milk. Mode.—Let the tartaric acid and salt be reduced to the finest possible powder; then mix them well with the flour. Dissolve the soda in the milk, and pour it several times from one basin to another, before adding it to the flour. Work the whole quickly into a light dough, divide it into 2 loaves, and put them into a well-heated oven immediately, and bake for an hour. Sour milk or buttermilk may be used, but then a little less acid will be needed. Time.—1 hour. POLISH AND POMERANIAN WHEAT are accounted by authorities most excellent. Large raft-like barges convey this grain down the rivers, from the interior of the country to the seaports. This corn is described as being white, hard, and thin-skinned; and it yields a large quantity of flour, having a small proportion of bran.
Notes
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