How to make it

  • Boil one pound good flour, a quarter of a pound of moist ( lump or New Orleans) sugar, and half an ounce of salt in two gallons of water for one hour.
  • When nearly cold, bottle and cork it closely.
  • It will be fit for use in twenty-four hours.
  • One pint of this mixture will make eighteen pounds of bread!!
  • Now, I will ask the questions, and maybe you have the answers!
  • # 1=After I cork it closely how long do I wait before it blows up ?
  • # 2 =If I use the whole 2 gallons ++of yeast how many bread pans do I need & where can I find a store with fabulous discounts?
  • # 3= How many days will it take me to make all this?
  • # 4= How many ovens does my husband have to buy?
  • #5= Do you have a friend who works for the electric company or how many trees do we have to cut down for firewood
  • #6= How many freezers do I need?
  • # 7= These questions can go on and on.
  • This is where I must stop & apologize to whoever the person is or was that originated this recipe. When I first found it in all my old,old recipes handed down I had a little fun with it & hope all of you my Cookin buddies will do the same.!Again if this recipe belongs to any of you or your family I deeply apologize & hope you will forgive me. Have fun. Cheri-

Reviews & Comments 10

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • cherihannah 15 years ago
    Thanks. Still searching re: yeast recipe. I came up with a notation about "pioneer days" Maybe all the woman in the settlement did the baking from this batch of yeast. I find it very interesting & sure admire those woman if this is what happened.
    Was this review helpful? Yes Flag
  • saavedra 15 years ago
    Wow that is a lot of yeast. I do know that there is an Amish Starter recipe that does not use yeast in the recipe and I wonder if this is similar to it. I don't understand why a person would make so much at a time but I suppose back in 'the old days' they used it up fast.

    I suppose their flour got 'buggy' fast hence the recipe calls for making sure the flour is good.

    Thanks for sharing this. It made me smile. :)
    Was this review helpful? Yes Flag
  • shirleyoma 15 years ago
    Well now, have you ever gone snip hunting? lol lol
    Was this review helpful? Yes Flag
  • pink 15 years ago
    LOL *Pink rolling around on the grass laughing* Been there!
    Was this review helpful? Yes Flag
  • frankieanne 15 years ago
    Great post. Thank you! :-)
    Was this review helpful? Yes Flag
  • clbacon 15 years ago
    Heehee! Thanks for a great laugh. Reminds me of some Amish Friendship Bread starter that exploded in the trunk of my car!
    Was this review helpful? Yes Flag
  • mystic_river1 15 years ago
    Love it! will look into the sugar and thanks for the laugh cheri!
    Was this review helpful? Yes Flag
  • tarra 15 years ago
    I think I will try it....I think its the scientist in me coming out....Who new
    Was this review helpful? Yes Flag
  • cherihannah 15 years ago
    Will I still be your friend after your 10 yr. old watches the cork blow off???
    Was this review helpful? Yes Flag
  • dvisscher 15 years ago
    Hahahahaha!!! Thanks for the laugh--too funny!
    (My 10 year old wants to try the corking idea...hmmmm)! :)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes