Brown Bread
From Kirmess cook book, 1907
Serves 4
Corn-meal can be omitted but is considered an improvement.
Presented as published in 1907. 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 Kirmess cook book (1907), page 145. The excerpt below is the record exactly as published.
BROWN BREAD. Mrs. C. W. Cropper. One bowl Indian meal, one bowl rye flour, one bowl sour milk, one large cup molasses, one teaspoonful soda, one tablespoonful salt. Steam two and one-half hours and bake from twenty minutes to one*half hour, depending upon heat of oven. BROWN BREAD. Miss Myra S. Barlow. One quart of sour milk, or buttermilk, one cup of molasses (not syrup), one small tablespoon of soda, or saleratus, one teaspoonful of salt, graham flour, and half cup of corn-meal
Cook this with the app: pantry check, scaling, and the assistant.