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Bread

Snow Bread

A bread made from dry, clean snow and corn meal baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Snow Bread

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Mix together the dry, clean snow and corn meal until well combined.

  2. Transfer the mixture to an iron baking pan.

Bake

  1. Bake in a very hot oven at 400°F (200°C) until done.

  2. The bread should be 1 to 1.5 inches thick.

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.

Explore the science

What each ingredient does

Corn meal
Provides the solid, grainy body that gives the bread its structure and texture.

The step that matters

Bread thickness. Thickness controls how evenly heat reaches the centre in a hot oven. Bread that is too thick may stay raw inside while the outside browns.

“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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