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PostSubject: BREADS TO CAKES   October 28th 2015, 9:46 pm


  Sugar Buns (colonies)

Take 3/4 of a pound of sifted flour, (2) large spoonfuls of brown sugar, (2) spoonfuls of good yeast, add a little salt, stir well together and when risen work in (2) spoonfuls of butter, make into buns, set to rise again and bake until a golden brown on tins.

Mrs. Berkshire, New Lady’s Cook Book, 1731


  Soda Biscuits (F & I War)

(1) Quart of sour milk, (1) teaspoonful of soda, (1) teaspoonful of salt, a piece of butter the size of an egg and enough flour to make them roll out. Bake on a clean rock or flat plate until they are brown.

(un-named) 17xx ?


  Yeast Biscuits (Rev. War)

Take (2) quarts of flour, (2) ounces of butter, half pint of boiling water, (1) teaspoonful of salt, (1) pint of cold milk and half cup of yeast. Mix well and set to rise, then mix a teaspoonful of saleratus in a little water and mix into dough, roll on a board an inch thick, cut into small biscuits and bake twenty minutes.

Sgt. Major A. N. Berwyn, Paoli News, 1776


  Tarter Biscuits (War of 1812)

Take (1) quart of flour, (3) teaspoonfuls of cream of tarter, mixed well through the flour, (2) teaspoonfuls of shortening, (1) teaspoonful of soda, dissolved in warm water, of a sufficient quantity to mold the quart of flour. For the large families the amount can be doubled.

un-named, New York Regulars, 1810


  Reb Bread (Civil War)

(1) Quart of butter milk, (1) quart of corn meal, (1) quart of coarse flour, (1) cup of molasses, add a little soda and salt. Bake until tan in color. 1862

Lt. Samuel L. Brown, Pennsylvania Regulars


  Yeastless Bread (Indian Wars)

Mix in your flour sub carbonate of soda, (2) parts, tartaric acid (1) part, both finely powered. Mix up your bread with warm water, adding but a little at a time and then bake until brown.

Mr. John Cottingly, Kansas City News, 1881


  Johnny Cakes

Popular with troops of most every war that has been in N. America, William Clark wrote about them at Fort Osage years after the westward movement started.

Take (1/2) a cup of sugar, (1 1/2) teaspoonfuls of soda, butter the size of an egg, (1) cup of yellow corn meal, (1) egg, (1) cup of white flour, (1 1/2) cups of sour cream or buttermilk and a pinch of salt. Grease a flat pan, bake in a field oven, medium heat, check when they start to brown.

The Book of Recipes, 1837


  Buckwheat Cakes

(1) Quart of buckwheat flour, (1) gill of wheat flour, (1) quart - less (1) gill of warm water, (1) gill of yeast, (2) teaspoonfuls of salt. Mix the batter at night in order to have the cakes for breakfast; if very light, an hour before they are required stir the batter down and let it rise again. Bake the cakes on a smooth, nicely-greased griddle and send them to the table the moment they are baked, piled regularly in the middle of the plate. Left over batter will serve as yeast for the next baking; store in a cool place, but don’t let it freeze if in a winter camp. Bring it out at night, add buckwheat, etc., and leave it to rise. With a little care no fresh yeast will be necessary for the winter.

Recipe origin is unknown. 18xx ?



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