Ingredients
- One quart of dyspepsia flour
- 2 teaspoons of yeast
- 1 teacup of molasses
- 1 1/2 teaspoons of saleratus
- 1 pint of water
Directions
- Take your flour, yeast, molasses, and saleratus and mix with the water.
- Make sure the saleratus is dissolved into a pint.
- Put the yeast into the flour dry, it must be made up with cold water.
- Beat it together well and immediately bake it in the oven.
Source — Creole Cookery Book
Prepared by Kaleb Girod
July 17, 2019
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