Brown Bread
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 9. The excerpt below is the record exactly as published.
Brown Bread Mix and sift one cup rye meal, one cup granulated corn meal, one cup Graham flour, one teaspoon salt, three-quarters tablespoon soda; add three-quarters cup molasses, two cups sour milk; stir until well mixed. Turn into well-buttered mould or tins. (If you have a five-pound lard pail in house, it is excellent in which to steam brown bread). Never allow your mould or tin to be more than two-thirds full. Have cover well buttered and tie down securely by crossing top and bottom four times and twice around centre. This will hold it securely. Then place any kind of ring or stand that will set in bottom of kettle and place mould on same, allowing water to come half-way to top. Cover closely, wrapping around edge of cover an old towel if kettle is not securely covered. In this recipe buttermilk, sour milk, sweet milk or water may be used. Boston Baked Beans One quart beans, pick, wash and soak over night in pot they are to be baked in. Strain in morning through colander; sprinkle tablespoon each of salt and molasses, add one pound salt pork, scored in squares on top, fill pot with cold water. Put in oven at 9 a.m. Keep pot well filled with water hourly until just before taking up at 6 p.m. Brown Bread Three and three-fourths cups of Indian corn meal, two and one-half cups rye meal, not flour; two-thirds cup molasses, one quart milk, either sweet or sour; two even teaspoons soda
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