Brown Bread

Ingredients

• Rye meal, 1 cup
• Milk, 2 cups
• Cornmeal, 2 cups
• Molasses, 1 cup
• Salt, 14 teaspoon
• Egg, 1.
• Soda, 1 teaspoon
• Raisins, 1 cup

Method

1. 1

   Sift together dry ingredients, add milk, molasses, and egg well beaten.

2. 2

   Stir in raisins whole or cut up.

3. 3

   Steam for 4 hours in closely covered buttered mold.

4. 4

   Keep water boiling constantly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 7. The excerpt below is the record exactly as published.

BROWN BREAD. Whole wheat flour, 2y2 pounds. Melted butter, 3 tablespoons. Brown sugar, 3 tablespoons. Yeast cake. 1. Milk, 3 cups. Prunes, 1 cup. Scald the milk and let cool somewhat, add sugar, yeast and flour and let rise till doubled in buV" Then add butter and prunes, washed, stoned and chopped fine. Knead well, and shape in bread pan. Let rise once more and bake in slow oven. Soutli Xaficl-. SUGAR GINGERBREAD. Sugar, 11/2 cups. Ginger, 1 teaspoon. Shortening, 1 cup. Baking powder, 2 teaspoons Milk, 1 cup. Salt, Flour. Mix ingredients and add flour enough to make quite still'. Just before baking sprinkle sugar over top. Serve hot. 18 BREAD AND MUFFINS. NUT BREAD. Flour, 3 cups. Salt, 1 teaspoon. Sugar, % cup. Egg, 1. Baking powder, 4 teaspoons. Milk, 1 cup. Chopped walnut meats, % cup. Sift together flour, sugar, baking powder and salt, add egg, well beaten, milk and walnut meats. Mix all thoroughly, turn into bread tin and let stand for 20 minutes. Bake in medium oven. NUT BREAD. Graham flour, 2 cups Warm water, 1 tablespoon. White flour, 1 cup. Molasses, 3/4 cup. Sour milk, iy2 cups. Salt, 1 teaspoon. Soda, 1 rounding teaspoon. Nuts, % cup. Dissolve soda in warm water and chop nuts before adding. Bake in a slow oven for 1 hour. Mrs. E. P. G., Reading. EGOLESS GINGERBREAD. Shortening, 1-3 cup. Soda, 1 teaspoon. Molasses, y2 cup. Ginger, 1 teaspoon. Brown sugar, y2 CUP- Cinnamon, 1 teaspoon. Sour milk, % CUP- Salt, V2 teaspoon. Flour, 2 cups. Cream shortening, molasses and sugar until smooth, add milk and soda dissolved in a teaspoon of hot water. Sift spices and salt with flour. Bake in a tubed pan in a moderate oven for 40 min- utes. One-half cup of seeded raisins may be added if desired. LANCASTER GINGERBREAD. Sugar, 1 cup. Sour milk, 1 cup. Butter, 2-3 cup. Ginger, 1 teaspoon. Eggs, 3. Soda, iy2 teaspoons. Molasses, 1 cup. Flour, 3y2 cups. Cream butter and sugar, add eggs well beaten, molasses and sour milk, and soda and ginger sifted with the flour. This makes three small or two large loaves. BREAD AND MUFFINS. 19 SOFT GINGERBREAD. Sugar, 1 cup. Flour, 4 cups. Butter, 1 cup. Ginger, 1 tablespoon. Sour milk, 1 cup. Nutmeg and cinnamon. Molasses, 1 cup. Soda, 2 teaspoons. Eggs, 3. Salt. Cream butter and sugar and add remaining ingredients in order given, beating the eggs and sifting dry ingredients together. Citron, raisins and currants may be added for a fruit cake or blueberries added for a good berry cake. Eternal Progress. CHOCOLATE GINGERBREAD. Sour milk, y2 cup. Soda, 14 teaspoon. Molasses, 1 cup. ^'ater, 2 tablespoons. Ginger, 1 teaspoon. Grated chocolate, 4 table- Mace, y> teaspoon. spoons. Salt, 1/2 teaspoon. Flour, 2 cups. Baking powder, 2 teaspoons. Seeded raisins, y2 cup. Mix ingredients in order given, dissolving soda in water before adding and flouring raisins well. Put into a buttered and floured cake tin and bake in a steady oven 45 minutes. FRUIT BREAD. Raisins, 2 pounds. English walnuts, y2 pound. Currants, 1 pound. Hickory nuts, i/2 pound. Brown sugar, 1 pound. Cinnamon, 1 tablespoon. Prunes, 1 pound. Cloves, 1 tablespoon. Dried apples, 1 pound. Sweet anise, 2 tablespoons. Dried pears, 1 pound. Lemon, 1. Citron, y± pound. Flour. Almonds, 14 pound. Yeast, 1 cake. Cook each dried fruit separately. Stone prunes when cold. Dissolve yeast in juice of cooked fruits and add enough flour to make a sponge. Let rise, then add fruit and nuts, all chopped, siuar and spices. Make stiff by adding more flour and let rise again. Mold into loaves, let rise until light and bake. 20 BREAD AND MUFFINS. QUICK BUTTERMILK BREAD. Flour, 1 pint. Baking powder, 1 teaspoon. Salt, 1 teaspoon. Soda, 1 teaspoon. Buttermilk, 1 cup. Sift dry ingredients and stir in the buttermilk. Make into a loaf and bake in a moderate oven % of an hour. BROWN BREAD. Rye meal, 1 cup. Milk, 2 cups. Cornmeal, 2 cups. Molasses, 1 cup. Salt, 14 teaspoon. Egg, 1. Soda, 1 teaspoon. Raisins, 1 cup

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