Brown Bread (4)

Ingredients

• 1 pt. of corn meal
• 1 pt. of rye flour
• 1 tablespoonful of brown sugar
• 1 teaspoonful of salt
• 2 teaspoonfuls of baking powder
• 1 tablespoonful of lard
• 3 pint of milk

Method

1. 1

   Sift together the above ingredients, excepting the lard and milk; rub into the mixture the lard and add the milk.

2. 2

   Mix into a batter-like cake and bake one hour.

3. 3

   Protect it with brown paper if it should brown too fast at first.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 80. The excerpt below is the record exactly as published.

Brown Bread (4)—Ingredients—r pt. of corn meal, 1 pt. of rye flour, 1 tablespoonful of brown sugar, 1 teaspoonful of salt, 2 of - baking powder, 1 tablespoonful of lard, 3 pint of milk. Sift together the above ingredients, excepting the lard and milk ; rub into the mixture the lard and add the milk. Mix into a batter-like cake and bake one hour. Protect it with brown paper if it should brown too fast at first. 467. Brown Bread (5)—Jngredients—1 cupful of corn meal, 1 cupful of Graham flour, 1 cupful of sour milk, 1 cupful of warm water, % cupful of molasses, I teaspoonful of soda, a little salt. : Steam two hours. Serve at talle hot. 468. Brown Bread (Steamed)—Ingredients—1 reat of sour I milk, % ee of warm water, I cupful of molasses, 1% teaspoonful of soda, 114 cupfuls of Indian meal, % cupful of flour. Steam three hours and bake one-half hour. It may seem thin but it will be just right when done. 469. Brown Bread Boston (Delicious and Genuine)— Ingredients-—1%4 cupfuls of yellow meal, 1 cupful of rye flour, 1 cupful of Graham flour, 1 cupful of New Orleans molasses, 2 full teaspoonfuls of baking powder

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