Brown Bread
From High-Street cook book, 1885
Must be cooked immediately after mixing.
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 2. The excerpt below is the record exactly as published.
Brown Bread. Two cups of Indian meal, two cups of rye meal, one cup of flour, one and one- half pints of sweet milk, two-thirds cup of molasses, one teaspoonful of saleratus, and a little salt. Bake. That extreme tired feeling, take Hood's Sarsaparilla, 7. Brown Bread. Three cups of rye meal, two cups of Indian meal, one teaspoonful of salt. Mix well together and then add one cup of molasses and one pint of tepid water, with one teaspoonful of soda dissolved in it (or if you prefer, one teaspoonful of cream tartar and half a teaspoonful of soda
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