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Tag: Bread

Rye Pancakes

Rye Pancake

5 July 2021 Michael Sheldon Leave a comment

From 1895, a recipe for Rye pancakes, using a mixture of rye, cornmeal and wheat flour.

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Posted in: Recipes Filed under: 19th Century, Bread, Historic Recipe, Vegetarian
Sally Lunn Bread

Sally Lunn

6 April 2020 Michael Sheldon Leave a comment

Sally Lunn is a batter-bread recipe, originating in England. While most commonly seen as a recipe for buns, it was also used for loaves.

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Posted in: Recipes Filed under: 19th Century, Bread, Historic Interpretation, Historic Recipe

On Types of Flour

21 September 2017 Michael Sheldon 1 Comment

A quick overview of the types of wheat used in flour, and their importance in historic cooking.

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Posted in: General Discussion, Ingredients Filed under: Bread
Cream Biscuit

Cream Biscuit

19 September 2017 Michael Sheldon Leave a comment

A 19th century baking powder biscuit, simple, tender, and delicious.

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Posted in: Measurements and Terms, Recipes Filed under: 19th Century, Bread, Historic Adaptation, Historic Recipe
Corn Meal Muffins

Corn Meal Muffins, from the Reynolds Ledger

17 September 2017 Michael Sheldon Leave a comment

From a handwritten book of recipes from the 19th century.

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Posted in: Recipes Filed under: 19th Century, Bread, Handwritten, Historic Adaptation, Historic Recipe

Yeast

4 September 2017 Michael Sheldon Leave a comment

Yeast prior to the 20th century was quite different from today’s bread yeasts.

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Posted in: Ingredients Filed under: 18th Century, 19th Century, Bread
Spider Corn Cake

Spider Corn Bread

30 August 2017 Michael Sheldon 1 Comment

Um, no, that doesn’t mean there’s spiders in the bread, or that it looks like a spider. A spider was…

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Posted in: Recipes Filed under: 19th Century, Bread, Historic Adaptation, Historic Recipe
Gingerbread, Reynolds Ledger

Gingerbread, from the Reynolds Ledger

16 August 2017 Michael Sheldon Leave a comment

This recipe comes from the Reynolds Ledger, a handwritten book of late 19th century recipes. Typical of the time, and…

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Posted in: Recipes Filed under: 19th Century, Bread, Handwritten, Historic Adaptation, Historic Recipe

Corn Cake, No 2

13 August 2017 Michael Sheldon Leave a comment

This recipe for corn bread comes from the Appledore Cookbook[1]. And to be honest, the reason I chose it was…

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Posted in: Recipes Filed under: 19th Century, Bread, Historic Adaptation, Historic Recipe
Puffets for Tea

Puffets for Tea

12 August 2017 Michael Sheldon Leave a comment

This is basically a late 19th century muffin recipe with a bit more sugar. Certainly a nice addition to afternoon…

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Posted in: Recipes Filed under: 19th Century, Bread, Historic Adaptation, Historic Recipe

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Butter the size of an egg

Is 1/4 cup, 2oz, 60ml

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