A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This recipe is very nice made of rye flour.
Preserved exactly as written in the original source
stir in a small teaspoonful of soda, dissolved in a little warm water
Modern guidance to help you succeed with this vintage recipe
The sour milk's acidity reacts with baking soda to create carbon dioxide bubbles, leavening the fritters without commercial baking powder. Molasses adds moisture and helps the exterior caramelize for a crispy crust while keeping the interior tender. The stiff batter consistency prevents the fritters from absorbing excess oil during frying, creating a light texture rather than greasy results.
The dry ingredients (corn meal, flour, and salt) can be combined up to 1 day ahead and stored in an airtight container. However, the batter should not be made ahead, as the chemical reaction between the sour milk and baking soda begins immediately and loses effectiveness over time.
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispness, or re-fry briefly in 350°F oil for 1-2 minutes. Do not microwave, as this will make them soggy.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (corn meal, flour, and salt) can be combined up to 1 day ahead and stored in an airtight container. However, the batter should not be made ahead, as the chemical reaction between the sour milk and baking soda begins immediately and loses effectiveness over time.
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispness, or re-fry briefly in 350°F oil for 1-2 minutes. Do not microwave, as this will make them soggy.
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