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Thin Indian Bread

A thin, lard‑based Indian bread made with flour, milk, eggs, and baked until brown.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Milk and egg 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 ↓

Thin Indian Bread

Ingredients

Directions

Make the batter

  1. Mix together two cupfuls of meal, a tablespoonful of lard, and a teaspoonful of salt.

  2. Scald the mixture with boiling water.

  3. Thin it with a large cupful of cold milk and two well-beaten eggs.

Bake

  1. Spread thin on a large buttered pan.

  2. Bake until brown in an oven only moderately hot.

Nutrition, whole recipe (rough)

342Calories
14 gProtein
26 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Egg1 large egg (50g)78
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 Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Meal
Forms the bulk of the bread and sets into a sturdy, thin structure when baked.
Eggs
Bind the batter and add richness and structure as the bread sets.
Lard
Adds fat for tenderness and helps the bread brown in the pan.
Milk
Thins the batter to a spreadable consistency and adds moisture.

The step that matters

Scalding the mixture with boiling water. Boiling water partly cooks the meal and swells its starch, so the batter thickens and holds together. Skipping or underdoing this step leaves a looser batter that bakes less firmly.

“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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