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Bread

Snow Bread

A loaf made by mixing meal with light, dry snow and baking.

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 hot oven

Ingredients

Directions

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

Make the dough

  1. Mix the meal with the snow in a cold room.

  2. Test the mixture; if too dry, add more snow.

Shape and bake

  1. Shape the mixture into a loaf about 2 inches thick.

  2. Bake the loaf in a hot oven at 400°F (200°C) until done.

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

Meal
Forms the bulk of the loaf and provides the starch and structure for the bread.
Snow
Supplies the moisture that binds the meal into a workable mixture.

The step that matters

Testing the mixture's moisture. Snow melts at different rates depending on its dryness and the room temperature. If the mixture is too dry it will crumble, so adding snow until it holds together is what keeps the loaf intact before baking.

“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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