vegetariannut-free
Barley and Rice Bread
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 2'^ Cups Barley Flour
- 2<4 Cups Rice Flour
- 8 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 2 Eggs
- 1 1-3 Cup Milk
- Vst Cup Corn Syrup
Method
Sift together the dry ingredients.
Beat the eggs, add the milk, syrup, and dry ingredients.
Turn the mixture into greased pans, allow it to stand for 10 minutes, and bake it in a slow oven from 1 to 1.25 hours.
Nutrition per serving
738Calories
15 gProtein
161 gCarbs
6 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 16. The excerpt below is the record exactly as published.
BARLEY AND RICE BREAD (Two Loaves) 2'^ Cups Barley Flour 2<4 Cups Rice Flour 8 Teaspoons Baking Powder 1 Teaspoon Salt 2 Eggs 1 1-3 Cup Milk Vst Cup Corn Syrup
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