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Authentic Rye and Indian Bread

Discussion in 'Foods of the Civil War' started by donna, Jan 10, 2013.

  1. donna

    donna Brev. Brig. Gen'l Forum Host

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    Here is another recipe from "A Poetical Cook Book" by Maria J. Moss. It starts with a verse as did the other recipe.

    "Of wine she never tasted through the year,
    But white and black was all her homely cheer,
    Brown bread and milk (but first she skimmed her bowls),
    And rasher of singed bacon on the coals."
    -Chaucer

    Rye and Indian Bread

    2 quarts of rye
    2 quarts of Indian meal
    3 pints of milk
    2 tablespoons of salt
    1/2 pint of good, fresh yeast; if from the brewery and quite fresh, a smaller quantity will suffice.

    Sift the rye and Indian meal, and mix them well together. Boil the milk; pour it boiling upon the meal; add the salt, and stir the whole very hard. Let it stand till it becomes of only a lukewarm heat, and then stir in the yeast. Knead the mixture into a stiff dough, and set it to rise in a pan. Cover it with a thick cloth that has been previously warmed, and set it near the fire. When it is quite light, and has cracked all over the top, make it into two loaves; put them in a moderate oven, and bake them two hours and a half.
     

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  3. Roland

    Roland Sergeant

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    Thanks for posting!
     
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  4. gary

    gary Captain

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    Donna,

    What was the original publication date? I'm curious because of the exact amounts specified in the recipe. Thanks,

    Gary
     
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  5. donna

    donna Brev. Brig. Gen'l Forum Host

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    The date for book is 1864. I found i(the book)t when looking up recipes for Emily Dickinson. She liked to make this bread. I am trying to find her recipe but found this one. This book has lots of great recipes. Each recipe starts with a verse. I would like to find out about the author but haven't as yet. She is on my search list.
     
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  6. donna

    donna Brev. Brig. Gen'l Forum Host

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    Barnes and Noble site has paperback of book for $10.45 and it on Nook for $2.99. I like to have a copy so I am going to see if my local Barnes and Noble can get for me.
     
  7. Union_Buff

    Union_Buff Major

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    It sounds simply delicious Diane :smile:

    Thanks for posting it.
     
  8. donna

    donna Brev. Brig. Gen'l Forum Host

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    Recipe used by Emily Dickinson for Rye and Indian Bread. This recipe was from a distant cousin of Emily's. He was Joseph Lyman. He spent much time in the Dickinson home on Pleasant Street in the 1840s and 1850s.He always enjoyed the cooking of Mrs. Dickinson and her daughters and claimed he learned much from them.

    Lyman's Rye and Indian Bread

    3 cups corn meal
    1 teaspoon salt
    1/2 cup molasses
    1 cup milk
    1 1/2 cups buttermilk
    4 cups rye flour
    2 teaspoons soda
    1/2 cup stewed Irish Potato

    Add salt and molasses to corn meal. Pour boiling milk over it. Add cold buttermilk to the rye flour, plus baking soda. Mix entire ingredients together, adding the stewed potato. No rising time is needed. When firm, place in a round bread pan; bake at 440 degrees for 2 1/2 hours. When done, cover loaf with butter and a towel to help retain moisture.

    makes 1 loaf.
     
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  9. diane

    diane Brev. Brig. Gen'l

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    Potato? Does stewed mean boiled? Gotta try this!
     
  10. donna

    donna Brev. Brig. Gen'l Forum Host

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    It is boiled potatoes. There are several recipes of them for just serving as a dish. I will add in a different thread later.
     
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