Brown Bread

Ingredients

• one pint corn meal
• two pints white flour
• one cup Orleans molasses
• two cups sweet milk
• one teaspoonful salt
• one teaspoonful baking soda

Method

1. 1

   Steam two hours and bake one hour.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The New century cook book (1899), page 3. The excerpt below is the record exactly as published.

Brown Bread. Three and one-half cups graham flour, two cups corn meal, three cups sour milk, one-half cup molasses, one and one-half teaspoon soda. Steam two and one-half hours, then put in oven for fifteen minutes. Boston Brown Bread. One quart of corn meal and one quart of rye or graham flour, put through sieve together. Add one quart sour milk, one teaspoonful of salt, two even teaspoonfuls of soda, dissolve salt and soda in one-half cup of water, one teacup of molasses. Steam three or four hours, longer the better. Boston Brown Bread. Three cups of sour milk, one cup of molasses, one and one half cups of Indian meal, one and one half cups of flour, two teaspoonfuls saleratus, dissolved in milk. Salt to taste. Mix all together, then steam four hours, and put in oven and brown fifteen minutes. Mrs. Watson. Boston Brown Bread. Two cups Indian meal, two cups rye or graham flour, one- half cup molasses, one-half cup yeast, one teaspoon salt, one teaspoon saleratus. Mix with warm water, not too stiff. Let rise and steam three hours. Brown Bread. One and one-half cups corn meal, one and one-half cups white flour, two cups sour milk, one cup of molasses, one tea- spoon soda, little salt. Steam hour and half. Empty baking powder cans may be used, filling two-thirds full, cover closely, set in pot of boiling water, boiling hard for one hour. Mrs. H. L. Rankin. New Century Cook Book. 9 Brown Bread. One cup rye meal, one cup corn meal, one cup flour, tea- spoon salt, two-thirds cup molasses, one teaspoon soda. Mix to the consistency of a thick batter with sour milk. Steam four hours. Mrs. W. C. Bowler. Brown Bread. Two cups of corn meal, one and one-half cups graham flour, one-half cup of white flour, one pint sour milk, one cup of molasses, one teaspoon soda, one-half teaspoon salt, steam three hours. Mrs. B. E. Arntzen. Brown Bread. Scant half cup sugar, scant half cup New Orleans molasses, one teaspoon salt; beat together. Add three cups of boiling water and small teaspoon of baking soda. When cool add one cake of yeast and three cups graham flour and one of white. Let rise three hours. Add more white flour so as to make into loaves. Let rise one hour and bake one hour. Do not knead. Will make two large loaves. Mabel Van Arsdale. Brown Bread. One pint corn meal, two pints white flour, one cup Orleans molasses, two cups sweet milk, one teaspoonful salt, one tea- spoonful baking so

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