Brown Bread (Baked)
From War cook book, 1918
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 5. The excerpt below is the record exactly as published.
BROWN BREAD (BAKED) 1 cup Graham flour 1 cup sour milk 1 cup corn meal 1 cup rye or wheat flour 1 teaspoon soda 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.