Ingredients:
1 quart of rye
2 quarts of Indian meal (if fresh and sweet, do not scald it; if not, scald it)
1/2 a tea-cup of molasses
2 teaspoonfuls of salt
1 teaspoonful of saleratus
1 tea-cup of home-brewed yeast, or half as much distillery yeast
Preparation:
- Make it as stiff as can be stirred with a spoon with warm water. Let it rise from night till morning.
- Then put it in a large deep pan, and smooth the top with the hand dipped in cold water, and let it stand a while.
- Bake five or six hours. If put in late in the day, let it remain all night in the oven.
