Brown Bread
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 70. The excerpt below is the record exactly as published.
Brown Bread. — Two cups sifted graham flour, one cup meal, one cup raisins, one cup molasses, one pint sour milk, one tea- spoon soda, one teaspoon salt. Steam two and one-half hours, bake five minutes. If steamed in small cans, like baking 122 HOW WE COOK IN TENNESSEE. powder cans they are easier handled and of convenient size. — Mrs. Lee Agnew. Brown Bread, Steamed. — One cup wheat flour, one cup gra- ham flour, one cup corn meal, two cups sweet milk, one cup sour milk, two cups dark molasses, one teaspoon soda
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