Bread baked in an outdoor clay oven, on bricks heated by a fire. Johnnycakes made of home-ground cornmeal, spread flat and cooked over an open hearth. Biscuits made light and fluffy, not with yeast but with 1,500 swings of an ax. That was the menu not for an 18th-century farmstead, but for a group…
Source: Sun
Beating biscuits like Banneker: Catonsville park brings history to life
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