A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

by Friedrich Christian Accum

Unleavened Maize Bread.

The bread made of maize flour, which is in common use in North America, is unleavened bread. The maize flour is kneaded with a little salt and water into a stiff mass; which, after being rolled out into thin cakes, is usually baked on a hot broad iron hoe.

Another kind of unleavened maize cakes, which is a North American bread, called Hoe cake, is made in the following manner.[^[3]]

Take maize, boil it with a small proportion of kidney beans, until it becomes almost a pulp, and bake it over embers into a cake.

[3]. This and several other of the directions here given, for making various species of bread, are taken from Edlin’s excellent Treatise on bread making, a small work, long ago out of print.