Irish Soda Bread
A correspondent of the Newry Telegraph gives the following receipt for making " soda bread," stating that "there is no bread to be had equal to it for invigorating the body, promoting digestion, strengthening the stomach, and improving the state of the bowels." He says, "put a pound and a half of good wheaten meal into a large bowl, mix with it two teaspoonfuls of finely-powdered salt, then take a large teaspoonful of super-carbonate of soda,% dissolve it in half a teacupful of cold water, and; rub up all intimately together, then pour into the bowl as much very sour buttermilk as will make the whole into soft dough (it should be as soft as could possibly be handled, and the softer the better,) form it into a cake of about an inch thickness, and put it into a flat Dutch oven or frying-pan, with some metallic cover, such as an oven-lid or griddle, apply a moderate heat underneath for twenty minutes, then lay some clear live coals upon the lid, and keep it so for half an hour longer (the under heat being allowed to fall off gradually for the last fifteen minutes,) taking off the cover occasionally to see that it does not burn.
a pound and a half of good wheaten meal into a large bowl
mix with it two teaspoonfuls of finely-powdered salt
a large teaspoonful of super-carbonate of soda, dissolved in half a teacupful of cold water add it to the meal
rub up all intimately together
pour into the bowl as much very sour buttermilk as will make the whole into soft dough
(it should be as soft as could possibly be handled, and the softer the better)
form it into a cake of about an inch thickness
put it into a flat Dutch oven or frying-pan, with some metallic cover, such as an oven-lid or griddle
, apply a moderate heat underneath for twenty minutes, then lay some clear live coals upon the lid, and keep it so for half an hour longer (the under heat being allowed to fall off gradually for the last fifteen minutes,) taking off the cover occasionally to see that it does not burn.
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