Brown Bread

Ingredients

• 1 cupful of molasses
• 1 teaspoonful salt
• 1/2 teaspoonful soda
• 1 pint (2 cupsful) of sour milk
• 1 1/4 cupsful of flour
• 1 cupful of raisins
• 1 cupful of cornmeal
• 1 1/4 cupsful of bran

Method

1. 1

   Cook molasses, salt, and soda until bubbling.

2. 2

   Dissolve soda in sour milk and add to molasses.

3. 3

   Mix in flour and raisins.

4. 4

   Pour into greased bread tins and bake for 50 minutes.

5. 5

   Do not cut until cold.

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 10. The excerpt below is the record exactly as published.

BROWN BREAD Put 1 ciir)ful of molasses (cooking syrup, very (lark brown color), 1 teaspoonful salt, Y_> tea spoonful soda In a saucepan and cook over a slow fire till it bubbles up. Stir 3 or 4 times and remove from fire. Dissolve V-^ teaspoonful soda in 1 pint (2 cupsful) of sour milk or butter- Biilk. Stir till foamy. Add this to the molasses and stir 3 or 4 times. Sift 1 y^ cupsful of flour with 1 teaspoonful baking powder and spread on a plate. Put 1 cupful of raisins (seeded) on this plate and with a fork, toss till all the raisins are cov- ered with flour. Grease 2 bread tins; cut papers to fit the bot- toms; grease papers. Note that the grease should be both above and below the paper. The best way of greasing a pan is to apply the grease, or oil, with a brush kept for that pur- 99 BROWN BREAD pose. If there is no brush at hand use a clean bit of yellow paper on which there is no printing. If greasing is done right tho. hands can be kept tidy and clean. Put V/4 cupsful of bran 1 cupful of commeal

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