Why this 1918 Southern egg bread recipe includes a surprising ingredient like boiled rice.
In short: Explore the evolution of Southern egg bread through historical cookbooks. This deep dive examines how recipes changed over time, featuring insights from 1918 culinary texts and the unique practice of personalizing cookbooks with handwritten notes.
The 1918 Rumford Complete Cookbook offers a distinct take on Southern egg bread, a dish that highlights the culinary shifts of the early 20th century. By comparing versions from authors like Lily Hackworth Wallace and Mary A. Wilson, the video illustrates how regional recipes were adapted and interpreted across different publications.
A notable feature of this historical recipe is the inclusion of boiled rice, a departure from many modern iterations. The process involves sifting cornmeal with salt and three level teaspoons of Rumford baking powder, then incorporating well-beaten eggs, milk, one tablespoon of melted shortening, and the rice. The mixture is baked in a hot oven for half an hour, serving as a window into the domestic practices and ingredient availability of the era.
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Sources
- Summary by Intellect · source: Vintage Southern Egg Bread: A Hidden Gem from Old Cookbooks!
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