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Bread

Telegram Conservation Cook Book

A loaf of bread made from boiled oatmeal, flour, milk, and baking powder.

From an old cookbook · modernised transcription
By Chapel, Inie Gage, Mrs. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Telegram Conservation Cook Book

Ingredients

Directions

Prepare the oatmeal

  1. Boil the oatmeal in one and a half pints of salted water for one hour.

  2. Dilute the boiled oatmeal with milk and set aside to cool.

Make the batter

  1. Sift together flour, salt, and baking powder.

  2. When the oatmeal is cold, place it in a bowl, add the flour mixture, and mix smoothly together.

Bake

  1. Pour the batter into greased tins and bake in a moderate oven for 40 minutes.

  2. Protect the loaves with paper during the first 20 minutes of baking.

By Chapel, Inie Gage, Mrs. [from old catalog]. 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

What each ingredient does

Oatmeal (in the method)
Adds moisture and body, giving the loaves a soft, tender crumb.
Flour (in the method)
Provides the structure that holds the loaves together as they bake.
Baking powder (in the method)
Releases gas in the batter, helping the loaves rise in the oven.
Milk (in the method)
Thins the oatmeal and adds moisture for a softer texture.

The step that matters

Cool the oatmeal before adding the flour mixture. Hot porridge can start the baking powder reacting too early and make the batter loose. Cooling it first keeps the batter workable and helps the loaves rise evenly in the oven.

“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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