The Old Cook
Shares Good Eats
Sugar Buns (colonies)
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.
Berkshire, New Lady’s Cook Book, 1731
(F & I War)
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.
(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.
Major A. N. Berwyn, Paoli News, 1776
(War of 1812)
(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.
New York Regulars, 1810
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
Samuel L. Brown,
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.