Brown Bread

Ingredients

• 1 cup rye meal
• 1 cup granulated cornmeal
• 1 cup graham flour
• }i teaspoon soda
• i>^ teaspoon salt
• ^ cup molasses
• i ^ cups sweet milk or water

Method

1. 1

   Mix and sift dry ingredients; add molasses and milk; stir well, pour into a buttered mold, steam for 3 hours, then bake for 30 minutes.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 19. The excerpt below is the record exactly as published.

BROWN BREAD TEA Boston Baked Beans Friday morning early, or the night before, put 2 cups of navy beans to soak. While getting dinner Friday parboil the beans until the skins crack very easily. After dinner Friday score the rind of 34 pound salt pork; mix 2 tablespoons of molasses, 5^ teaspoon salt and |^ teaspoon of mustard to- gether with I cup hot water ; drain the water from the beans and put part of them in an earthenware bean pot, then the pork and cover with the remainder of the beans, leaving a little of the pork rind exposed ; put in a whole small onion, if desired ; add the molasses mixture and hot water, if nec- essary to cover ; put on cover, heat in the oven an hour and transfer to a fireless cooker over night if you have one ; or leave in the coal range oven over night ; or, if your gas oven has a lighter burner, cook the beans with it only lighted ; or put in a small portable oven placed over the "simmer" burner. The beans must be cooked slowly for 12 hours or more, adding water from time to time as necessary. The last hour bake uncovered to permit the pork and beans to brown. Brown Bread Mix and sift i cup rye meal, i cup granulated cornmeal, i cup graham flour, }i teaspoon soda and i>^ teaspoon salt. Add ^ cup molasses and i ^ cups sweet milk or water

Cook this with the app: pantry check, scaling, and the assistant.