You are about to start the evening meal and the recipe before you calls for a Gill, a peck and a Pottle? In today’s kitchen: a Gill (or Jill as in Jack and Jill…) would be called 4 ounces (US equivalent) a Pottle would be 2 quarts or one-half gallon a Peck equals eight quarts …
One of the may recipes to be found in Foods From the Fort offered in our bookstore is Oatmeal Bread. To make the bread you will need:
- 1 cup rolled oates
- 2 cups boiling water
- 1 package active dry yeast (or not quite one tablespoon yest)
- 1/2 cup lukewarm water
- 1/2 cup molasses
- 1 teaspoon salt
- 1 tablespoon shortening or butter or coconut oil
- 1 1/2 cups flour
Places oats into a large bowl. Pour the boiling water over oats then stir in the molasses, salt and shortening to the oats. Let the oat mixture set about an hour until cool.
Once the oat mixture is cool, dissolve yeast in the lukewarm water in a small bowl. Add the dissolved yeast to the cooled oat mixture.
Once the oat mixture and the yeast are mixed together, add in the flower one cup at a time. Stir until well mixed. Cover and let the oats/flour mixture rise until doubled in bulk.
Once the mixture has doubled in bulk, stir it down. Spoon the sticky mixture into two greased bread tins. Let rise again until almost doubled in bulk.
Bake in 400 degree oven for 20 minutes. turn oven temperature down to 350 degrees and bake an additional 25 minutes.
After baking remove bread from pans and rub the top of the bread with butter. Allow to cool.
Makes two loaves.
The fort’s community oven (beehive) has served the fort for more than two decades. After so many years of hard service, our oven is ready for major repairs. While we make plans to work on our oven, we thought that we might take a moment and look back at the beginnings of the museum’s famous …