Brown Bread
From Lessons in cooking through preparation of meals, 1912
Serves 2
Ensure to mix well for a consistent batter.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 72. The excerpt below is the record exactly as published.
BROWN BREAD AND BUTTER HERMITS TEA Mushrooms with Macaroni and Kidney Boil until tender ^ pound macaroni; blanch; return to the saucepan and add % c each butter and grated cheese. Mix well together and set aside to keep warm until needed. Make Tomato Sauce (p. 125), cooking in double boiler. Remove the skin from a veal or lamb kidney, slice very fine, and saute in 2 T butter; when tender remove with a skimmer from the butter, and then saute in the same butter 6 mushroom caps, peeled and cut very fine. The canned or dried mushrooms may be used for this. If the dried are used they will need to be soaked several hours in cold water. Add the mushrooms and kidney to the tomato sauce, DECEMBER MENUS 129 arrange the macaroni in a circle in a serving dish and pile the kidney mixture in the center. Serve at once very hot. Hermits Cream together i c butter and i>^ c sugar; then add i c chopped raisins, 3 eggs beaten well, 3 c flour sifted with I t cloves, I t nutmeg, and i t soda. Roll into a thin sheet, about Yb, io yi inch thick, cut into rounds and bake in a slow oven until brown. Brown Bread One c rye meal, i c granulated cornmeal, i c graham flour, ^ t soda, V/i t salt, ^ c molasses, 1^ c milk or water
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