Brown Bread
From The Landmarks club cook book, 1903
Serves 4
Recipe by Mrs. J. G. Mossin.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 126. The excerpt below is the record exactly as published.
BROWN BREAD (QUICKLY MADE). One cup graham, one cup rye, one cup corn meal, one cup sour milk, half cup water, one cup molasses, one teaspoonful soda dissolved in a little warm water. Bake thirty-five min- utes in four well buttered one-pound baking powder boxes with the lids on, and ten minutes with lids off just before done. Use extra corn meal and graham if you have no rye. Miss Maurice. BROWN BREAD (KENTUCKY RECIPE). Two quarts graham flour (unsifted), one pint sour milk, in which dissolve an even teaspoonful of soda; one tumbler New Orleans molasses, in which dissolve one teaspoonful of ginger; tablespoonful of salt. Mix all together with spoon until thick batter, and bake in buttered pans. Bake in even oven as for bread. Takes longer to cook than wheat bread, and should be baked in long, narrow pans, each loaf to itself. When done the loaf will not give on pressing the top. BROWN BREAD. One cup sour milk, one sweet milk, one cup rye flour, one and one-half of graham, one and a half of corn meal, one tea- spoon of soda in three-quarters of a cup of molasses, little salt
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