Brown Bread

Ingredients

• 1 teacupful of Rye meal
• 1 teacupful of Indian meal
• 1 teacupful of Molasses
• 2 teacupfuls of Flour
• 1^pts. sour Milk
• 1 teaspoonful of Soda
• 1 teaspoonful of Salt
• 1 Egg

Method

1. 1

   Mix dry ingredients together.

2. 2

   Dissolve the soda in 2 tablespoonfuls of boiling water; add it and the milk to the molasses.

3. 3

   Stir well and pour onto the other mixed ingredients.

4. 4

   Beat egg and add it.

5. 5

   Mix thoroughly and pour into a well-buttered tin that holds 2qts.

6. 6

   Steam for 4 hours, then put into the oven for 30 minutes.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 67. The excerpt below is the record exactly as published.

Brown Bread. i teacupful of Rye meal, i teacupful of Indian meal. 1 teacupful of Molasses. 2 teacupfuls of Flour, i^pts. sour Milk. 1 teaspoonful of Soda, i teaspoonful of Salt, i Egg. Mix dry ingredients together. Dissolve the soda in 2 tablespoonfuls of boiling water; add it and the milk to the molasses. Stir well and pour on to the other mixed ingredients. Beat egg and add it. Mix thoroughly and pour into a well-buttered tin that holds 2qts. Steam 4 hours, and then put into the oven for 30 minutes. Miss Barry. Cinnamon Rolls. ilb. Bread Dough, ioz. Sugar, ioz. Butter. 1 teaspoonful powdered Cinnamon. Roll the dough iin. thick; spread the butter over, sprinkle with sugar and cinnamon. Roll, cut into slices iin. thick, place on well-greased dripping tin. Set to rise ten minutes, bake in quick oven £ hour. Miss Clementson. Dropped Scones. ^lb. Flour. 5 teaspoonful Carbonate of Soda. 5 teaspoonful Cream of Tartar. teaspoonful Salt, ipt. of Butter or Sweet Milk. Mix dry materials, add milk. Make into a thin batter, like pancake mixture. Grease the hot girdle with a little dripping or suet. Pour the batter in tablespoonfuls on the girdle, keeping each well separated; when slightly firm and little bubbles rise, turn quickly with a broad knife. Serve hot. 174 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. French Rolls. 2lbs. Flour. 2ozs. of Butter, ipt. of Milk. ^oz. German Yeast. Put the milk into a pan with the butter in it, allow it to get warm, then mix it with the yeast and stir it into the flour. Mix exactly in the same way as for bread; put it to rise; when risen, roll out and make into small rolls and bake in a hot oven. Miss C. Clements. Ginger Buns. ioozs. Flour. 40ZS. Butter. 40ZS. Treacle. 40ZS. White Sugar, x teaspoonful of Baking Powder. 2 Eggs. Joz. ground Ginger. The butter to be rubbed into the flour, bread and eggs added last; all to be well beaten together and baked in a moderate oven. Mrs. Wood. Girdle Cakes. jib. Vienna Flour. Jib. Butter. Caster Sugar. Pinch of Salt. Peel of 1 Lemon. 1 teacupful of clear Syrup. Make a good dough of the flour and butter, add the salt, finely grated peel of lemon, and a little caster sugar. Work all well together, adding the syrup as you stir. Put the dough on a board, cut into small rounds, and place each one on a well greased gauffre or girdle iron. Bake over a clear fire on both sides, and put on a hot dish or plate. The cakes are good without the syrup. 175 Mr. Elin. IN AID OF THE FUND FOE THE REMOVAL OF Girdle Seones. 6ozs. Flour. 5 teaspoon ful Baking- Powder. i teaspoonful Sugar. 20ZS. Currants. ioz. Dripping, or 20ZS. Butter. About i gill sweet Milk. Cleanse the currants, rub the dripping into the flour ' in a basin, lightly with the fingers; add the sugar, currants and baking powder; stir in as much milk as will make a stiff dough. Turn out dough on a floured board; knead lightly; roll out about half an inch thick; cut into small rounds with tumbler or tin cutter. Bake on hot girdle for about ten minutes, turning them when cooked on one side. When done, put them slanting against a plate to prevent them becoming sodden. Light Bread, Rolls or Buns. A basin that holds 2qts. three parts fill with flour, a pinch of salt, and i tablespoonful of yeast; pour over it ipt. of new milk — lukewarm. Stir it in with a wooden spoon, and leave it half an hour on the dresser in warm weather, rather nearer the fire in cold; then add 2ozs. butter, in a little flour, and knead all well together. Leave it half an hour after pouring it on the paste- board, and when it falls just roll it up again; then put it into tins, and set it in a warm closet with a basin of boiling water to cause a steam. When the bread (or rolls or buns) have risen so as quite to fill the tins (which will be in about half an hour) put them into the oven — they will be done in about io minutes. Buns require a little ground loaf sugar (about a teaspoonful) sprinkled in, and a few sultana raisins. Miss A. Hobili.. 176 KING’S COLLEGE HOSPITAL TO SOOTH LONDON. Oat Cakes. fib. fine Oatmeal (or medium). 2 teaspoonfuls of Bacon Gravy. 7j- teacupful cold Water, i teaspoonful Carbonate of Soda, i pinch of Salt. Take two good handfuls of meal, put them into a bowl with the water, soda, salt and bacon gravy (bacon gravy is the fat left on the dish or pan after frying bacon). Stir this mixture quickly with the hand; turn out cleanly on the board, on which you have ready two or three handfuls of meal. Knead more meal into the mixture till it is of proper con- sistency, but do not make it too stiff, as it will not work well. Work it between the palms of the hand to make it flat; lay it on the board and work it out, flattening it with the knuckles of the right hand, and keeping it to a round shape with the open palm of the left hand. Roll it lightly with the roller, cut it in four, rub each piece with meal on both sides. Put these pieces on the girdle, and when cooked on one side, put them on the toaster before the fire. If wanted very white, rub them with meal again, before putting them on the toaster. (Dripping may be used instead of bacon gravy, but then the water must be hot.) The cakes can be rolled out thinner and made with hot water. Potato Scones. ^lb. cold Potatoes. About 20zs. Flour. About £ g-ill sweet Milk. A pinch of salt. Mash the potatoes, add the salt, knead as much flour into them as they will take up, taking care not to allow the flour to go into lumps. Add as much milk as will form it into a stiff dough; roll out very thin on floured board; cut into rounds with tumbler or tin cutter, and prick with a fork. Bake in hot oven for about five minutes, turning when half cooked. Serve hot. 1 77 IN AID OF THE FUND FOR THE REMOVAL OF Plain Tea Cakes. \ stone of flour. 1 pennyworth of German Yeast. 2 Eggs. About 20ZS. Lard or Butter. Mix the yeast with lukewarm water, and if not very good, add a teaspoonful of sugar which makes it rise. Let it stand a little time, then add the flour, and set it to rise. After about two hours, knead it and let it stand from two to three hours. Then make it up into cakes and bake for 20 minutes. When taken out of the oven, set the cakes upright, as, if laid flat, they get “ sad ” at the bottom. Miss H. Clements. Sally Lunn. ipt. of Flour. 1 Egg

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