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Egg Bread

Egg Bread is a baked or griddled loaf made with buttermilk, meal, lard, eggs, soda, sweet milk, and salt.

From an old cookbook · modernised transcription
By Fayette (Mo.). Baptist Church, Ladies of the · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Bread

Ingredients

Directions

Make the batter

  1. Beat one egg well.

  2. Add one pint of buttermilk, one level teaspoon of soda, and one teaspoon of salt.

  3. Stir until it foams, then add one pint of meal and one teaspoon of melted lard.

Bake

  1. Heat an iron skillet until hot and well greased.

  2. Bake in hot oven.

Make the second batter

  1. Beat two eggs separately.

  2. Add one pint of buttermilk, one level teaspoon of soda, one teaspoon of salt, one pint of meal, and one-half teacup of sweet milk.

  3. Add the whites last.

Cook on a griddle

  1. Heat a griddle until hot and well greased.

Nutrition, whole recipe (rough)

391Calories
14 gProtein
26 gFat
25 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fayette (Mo.). Baptist Church, Ladies of the. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Buttermilk + eggtop 25% of all pairs
    Smell alikelow
    Cooked together2,986 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Buttermilk + milktop 41% of all pairs
    Smell alikelow
    Cooked together9 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Buttermilk
Adds moisture and acidity that reacts with the soda to lift the batter.
Meal
Provides the bulk and structure of the bread.
Eggs
Bind the batter, and the separately beaten whites add lightness.
Baking soda
Reacts with the buttermilk's acid to produce gas that makes the bread rise.
Lard
Adds fat for tenderness and helps the surface brown.

The step that matters

Heat the skillet until hot and well greased. A hot, greased pan sets the outside of the batter quickly and keeps it from sticking. Starting with a cold pan lets the batter spread and stick, and the bread will not brown evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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