RYE AND INDIAN BREAD from Miss Leslie’s Directions for Cookery, 1840 This is a fabulous bread of a type that few of us have made. By volume, it is a 50/50 mix of rye and cornmeal. As with many 19th century American breads, it is mixed with milk. In this case, milk that has been…
Category: Recipes
American Bread Recipes from the 19th Century
These recipes were originally posted for people attending my Bread History and Practice Seminar #68 on American Bread, December 15, 2022. If you are attending the seminar, please make one of the breads that I am posting here so that we all have some experience with the taste and texture of the bread. Insights can…
Malinda Russell Recipe Testing: Conversion Table
Teaspoons 1 tsp 5g 2 tsp 10g 3 tsp 15g 4 tsp 20g 5 tsp 25g 6 tsp 30g Tablespoons 1 tbsp 15g 2 tbsp 30g 3 tbsp 45g 4 tbsp 60g 5 tbsp 75g 6 tbsp 90g Pounds 1⁄4 pound 113g 1⁄2 pound 227g 3⁄4 pound 340g 1 pound 453g Water, Milk, Alcohol, Buttermilk*,…
Boiling Ravioli
February, 2021. Boiling ravioli — ricotta, finely minced chicken fried to the edge of crispy, lemon rind, lemon juice, fresh rosemary, fresh thyme, grated parmesan, lots of nutmeg, a hint of cayenne, and salt to taste.
Sardinian Forest-fed Pigs
Pigs fed on forest acorns roasted in front of a fire in a Sardinian restaurant, 2005. Driving to the restaurant we saw pigs on the side of the road. We stopped. I approached. The group of pigs smelled like the meat tasted.
Repose
I always find it calming. The Dutch oven before the fire. You set the embers over and under and then the magic happens. When cooking meat in the Dutch oven, I have started using a digital thermometer that works remotely — probe inside the Dutch oven connected to the digital output device. The advantage of…
Fetal Pig on a Plate
Laos. Around the year 2000. Fetal pig on plate. I had seen the pigs being grilled by a street vendor so I bought a few for dinner. The French couple with whom we shared a table were taken aback. I recall talking to them about the fact they ate pork sausage, they ate pork roasts,…
Using a Bread Stamp from Uzbekistan
I made this cracker with an Uzbek bread stamp. Etsy is where I buy stamps of this kind. They are used to keep flat breads from fully rising. If you don’t prick flatbreads prior to baking, then they will puff up into a ball — desirable in chapati and pita — not desirable for other…
Cinnamon Buns
Magnus Nilsson’s “The Nordic Baking Book” is a fabulous cookbook. It is far and away the most solid most varied baking book in my library. My daughter and I made these cardamom flavored cinnamon rolls on the last day of this year’s school holiday. They work perfectly as written. The instructions are good, but here…
William Rubel 