Brown Bread
From Lessons in cooking through preparation of meals, 1912
Serves 3
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 147. The excerpt below is the record exactly as published.
brown bread for lunch and the turnip jelly for dinner. LUNCHEON OR SUPPER Thursday Lesson 163 LENTIL SOUFFLE BROWN BREAD AND BUTTER TEA POOR man's TARTLETS Lentil Souffle Wash 3^ pt lentils, cover with cold water, and soak over night. In the morning drain, cover with boiling water and cook slowly I h. Drain, press through a colander, add % c milk, I t salt, yi t pepper, i T butter, and the yolks of 2 eggs. Beat well, then cut and fold in the stiffly beaten whites of 2 eggs. Turn into a buttered baking dish, set in a pan of water, and bake until set, about 20-30 m. Brown Bread Mix well and sift i c each, cornmeal, rye, and graham flour, i^ t soda, and 2 t baking powder. Add )^ c brown sugar, ^ c molasses and 2^ c sour milk
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