Mrs Beetons Baking Recipes Revisited
Soda Bread
To every 900g (2lb) of Flour allow:
450ml (¾ pint) Cold Milk (approx)
1 tsp Tartaric Acid
1 tsp Bicarbonate of Soda
1 tsp Salt
The tartaric acid and salt should be reduced to the finest possible powder.
Mix well with the flour.
Dissolve the bicarbonate of soda in the milk and pour it from one basin to another several times, before adding it to the flour.
Work all the ingredients quickly into a light dough.
Divide it into 2 loaves.
Put into a well heated oven immediately.
Bake for an hour.
Sour milk or buttermilk may be used, but then a little less acid will be needed.
Time: 1 hour.
SODA BREAD
1722. INGREDIENTS - To every 2 lbs. of flour allow 1 teaspoonful of tartaric acid, 1 teaspoonful of salt, 1 teaspoonful of carbonate of soda, 2 breakfast-cupfuls of cold milk.
Mode - Let the tartaric acid and salt be reduced to the finest possible powder; then mix them well with the flour. Dissolve the soda in the milk, and pour it several times from one basin to another, before adding it to the flour. Work the whole quickly into a light dough, divide it into 2 loaves, and put them into a well-heated oven immediately, and bake for an hour. Sour milk or buttermilk may be used, but then a little less acid will be needed.
Time - 1 hour.
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