Brown Bread
From Kentucky receipt book, 1903
Serves 8
Steam for 3 hours and then bake for 15 minutes.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 68. The excerpt below is the record exactly as published.
Brown Bread. One pint Graham flour, 1 pint cornmeal, 1 cup molasses, 1 pint sour cream, 1 teaspoon salt, 1 teaspoon soda. Mix meal and flour, salt and soda, add sour cream and molasses, beat well, if not moist enough, add a little lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.