Brown Bread

Name: Brown Bread
Ingredients: 1 pint white flour; 1 pint brown flour (unsifted); 1 cake yeast dissolved in i/o cup; 1 tablespoon sugar; 14 pint warm water; 1 tablespoon of lard or any prepared shortening; 2 tablespoons of old fashioned black molasses; Salt

From Raleigh recipe book, 1925

Mks. William S. West.

Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 7. The excerpt below is the record exactly as published.

BROWN BREAD 1 pint white flour 1 tablespoon of lard or any pre- 1 pint brown flour (unsifted) pared shortening 1 cake yeast dissolved in i/o cup 2 tablespoons of old fashioned warm water with black molasses 1 tablespoon sugar 14 pint warm water Salt

Cook this with the app: pantry check, scaling, and the assistant.