January 26th, 1933; The Olson Family Cookbook, Bread or Rolls
Sauris North Dakota 1920’s – 30’s
January 26th 1933
Bread
¼ cup brown sugar
1 tsp. salt
2 tbsp. butter
½ tsp. soda
2 cups buttermilk or sour milk
2 ½ cups white flour
3 cups whole wheat, graham or rye
Mix the dough. Take dough about size of spoon and put on table. Use coarse flour on table when you roll it. Roll as thin as possible. Bake in oven.
Received from Mrs. Hedeen
January 26, 1933
These sound like a roll instead of bread.
INGREDIENT REFERENCES and MEASUREMENTS
I have found several references that explains the equivalents to our modern measurements. Just a few examples are;
Gill – Pronounced Jill; equal to a quarter of a pint; or four fluid ounces which equals ½ cup.
Lump of (something) the size of a Turkey’s egg – equals 4 ounces
Lump of (something) the size of a chicken’s egg – equals 2 ounces.
Lump of Butter the size of a walnut – equals 1 ounce. (can also be 1 rounded tablespoon)
A Victorian measurement of a wine glassful, will not be the wine glass we think of today. They were much smaller, about ¼ cup to ½ cup. So, when using a recipe that askes for a wine glass full be sure to use a lot less than you would think about using from today’s size of glass.
Quite a few of these recipes call for; a coffee cupful. A teacup full, and a wineglass full.
A coffee cupful = 1 cup.
A tea cupful = 1/3 cup, I have also found it to be ¾ cup.
A wine glassful = ¼ cup, ½ gill or 4 T.
A Tumbler = ½ pint or 1 cup
Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven. These are the equlivent to today’s oven temperatures;
A very slow oven equals 250 to 275 degrees.
A slow oven equals 300 to 325 degrees.
A moderate oven equals 350 to 375 degrees.
A hot or quick oven equals 375 to 400 degrees.
A very hot oven equals 400 to 450 degrees.
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