Brown Bread
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
Method
As published
This recipe was extracted from The Edwardsville cook book (1906), page 3. The excerpt below is the record exactly as published.
BROWN BREAD. Mrs. G. B. Crane, Chicago. 2 cups graham flour. 1 teaspoon soda dissolved in 1 cup corn meal. warm water. cups sour milk. A pinch of salt. 1 cup molasses (nearly). Use round tins with lids, pound baking powder cans will do. Half fill them with the mixture, place in a steamer over a pot of boiling water, cover tight and steam three hours or more. BROWN BREAD. Mrs. O. T. 2 cups graham flour. 2 cups white flour. 1 teaspoon salt. Dunlap. 2 cups sour milk. 1 cup black molasses. 1 level teaspoon baking powd r
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