July 8, 2008

Rye 'n' Injun

" In the pantry Mother was filling the six quart pan with boiled beans...Then ALmanzo saw her open the flour barrels. she flung in rye flour and cornmeal into the big yellow crock, and stirred in milk and eggs and things, and poured the big baking pan full of yellow gray rye'n'injun dough."

How interesting does that sound? It is from the book Farmer Boy by Laura Ingalls Wilder. I have wanted to test that one out for awhile, but could never find a good recipe. Since I checked out the Little House cookbook I found it has the recipe in it. I wanted to do it today but forgot I was out of eggs. Will try later. Here is the recipe for anyone interested.

For six ample servings:
Drippings for greasing
cornmeal, 1.5 cups
rye flour, 1.2 cups
baking soda 2 t
salt, 1t
2 eggs
1 cup cultured buttermilk
dark molasses, 3/4 cup

Arrange two racks in the oven. On the lower one place one of the baking pans and fill it with hot tap water. Preheat the oven to 200 degrees F. Generously grease the other pan with drippings. (from bacon)
In the larger bowl mix well the cornmeal, rye flour, soda, and salt. In the smaller bowl beat the eggs; stir in the buttermilk, then the molasses. Pour liquid into dry ingredients and stir just until they are moistened. Do not beat. Pour batter into greased pan and smooth out. cover with a baking sheet. Place on the upper oven rack directly above the water. Bake for about 12 hours (it will be ready to eat after 4 hours but oldtimers seemed to feel the longer the better).

Today has been quite busy as well and tomorrow we are going to a waterpark- so it will be late if I post at all tomorrow. Summer time, summer time.

1 comment:

farfar said...

You an make this in the crockpot too-about 3 hours.