vegetarianvegandairy-freenut-free
Brown Bread
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. 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
- One cup of black molasses
- equal parts of graham and rye flour
- water enough to moisten
Method
Set a sponge just as for white bread.
Stir with a spoon, and do not knead as white bread.
Bake in pans.
Nutrition per serving
177Calories
2 gProtein
43 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.
BROWN BREAD V. C. G. Set a sponge just as for white bread. Instead of adding white flour, make of equal parts of graham and rye flour. One cup of black molasses and water enough to moisten
Cook this with the app: pantry check, scaling, and the assistant.