This morning Gem did a presentation in class about food and etiquette during the late 1700's. She dressed up in her colonial outfit and pretended to invite everyone into her kitchen (the church where we meet has one). She explained different dishes that she was "making" and then talked about the bread that was commonly found in colonial stoves--ryaninjun bread.
We actually made the bread the night before, so Gem pulled it from the oven. Then she talked about tea etiquette and we served tea.
If you'd like to have an adventure, try making Ryaninjun Bread.
Three cups of conrn meal
One of rye flour
Three cups of sweet milk
One cup of sour
One cup of molasses
To render it sweet
Two teaspoons of soda
To make it complete
Mix dry ingredients then add liquid. Mix well but don't beat. Bake in a 9x13 pan at 200 degrees for 12 hours. Put a pan of water in the oven with the bread to retain moisture, or bake it along with baked beans (the traditional colonial way).
One recipe we found said that the bread was actually done within 4 hours, but that old timers swore that the longer you left it the better. After putting the bread in the oven at 9pm I awoke at 1:30 (no alarm) and yanked it out of the oven. Don't do what I did. The entire thing fell and was underdone. The flavor was there, but not the texture. Live and learn and don't panic.
No Longer Mundane
11 years ago
2 comments:
Is that the real name of the bread? I thought maybe she named it after Ryan for some reason.
On completely different subject...have you ever cooked anything off the Pioneer Woman site?
And, when are your folks arriving?
Yep, real name. In the Little House series (Farmer Boy book) it's called Rye'n'Injun bread. Not a very politically correct title.
Have cooked both cobbler recipes and the little dessert cookie/candy things. Seems like I did a main dish or something, but can't recall at the moment.
April 14-23.
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