Ash Cake (Pioneer)
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- flour
- water or milk
- least trifle salt
- cabbage leaves or clean paper
- new butter
- fresh buttermilk
Instructions
- Make dough as for plain bread, adding only the least bit of salt. Sweep the hearth of a wood fire very clean. Pile the dough on it in a flattish mound. Cover with big leaves—cabbage leaves work, or thick clean paper if necessary. Pile embers over the top with coals, and leave for an hour or more, depending on the size of the cake. Take up carefully, brush off ashes, and break away any cindery bits. Serve with new butter and fresh buttermilk.