Brown Bread (American)
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.
Brown Bread (American). — Two quarts of Indian corn meal, one quart of rye flour, and two tablespoonfuls of molasses ; mix it well together with enough good sweet milk
Cook this with the app: pantry check, scaling, and the assistant.