Breakfast

Buttermilk bread

Buttermilk bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a chopping-bowl put a quart of flour which has been sifted three times with hal.

BreakfastBrunchVegetarianOvenPublic domainHistoric recipeSource transcription

Est. prep25 min

Est. cook35 min

Est. serves4

Total60 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Buttermilk bread” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 53

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Into a chopping-bowl put a quart of flour which has been sifted three times with half a teaspoonful of baking powder, the same quantity of baking soda, and a quarter of a teaspoonful of salt.
Chop into this flour a heaping tablespoonful of butter until the shortening is thoroughly incorporated.
Work in gradually a pint of buttermilk—or enough to make a soft bread dough.
Cover with paper for the first half-hour, that the bread may have an opportunity to rise before the crust forms.
Cut with a sharp knife into slices, which must be generously buttered.
If you can not get buttermilk, loppered milk will do as well.

Historical transcription

Source method

1
Into a chopping-bowl put a quart of flour which has been sifted three times with half a teaspoonful of baking powder, the same quantity of baking soda, and a quarter of a teaspoonful of salt. Chop into this flour a heaping tablespoonful of butter until the shortening is thoroughly incorporated. Work in gradually a pint of buttermilk—or enough to make a soft bread dough. Turn into a greased bread tin and bake in a steady oven for an hour. Cover with paper for the first half-hour, that the bread may have an opportunity to rise before the crust forms. Turn out and send to the table while very hot. Cut with a sharp knife into slices, which must be generously buttered. While perhaps this bread is not to be recommended to people who suffer from weak digestions, it will be liked by those whose gastric apparatus is in proper working order.
2
If you can not get buttermilk, loppered milk will do as well.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.