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Historical Cooking: Bannock Bread

BANNOCK

1 quart corn meal
1/2 tsp. salt
2 tbs. butter
1/2 c. molasses
Hot milk or water
Butter for pan

Sift a quart of fine Indian meal, mix with it a salt-spoonful of salt, two large spoonfuls of butter and a gill of molasses; make it into a common dough with scalding water, or hot sweet milk, mixing it well with a spoon; put it in a well buttered skillet, make it smooth, and bake it rather briskly. When it is done, cut it in thin smooth slices, toast them lightly, butter them, stack them and eat them warm.

From The Kentucky Housewife, by Mrs. Lettice Bryan, 1839.

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