Brown Bread
From Superior cook book, 1905
Serves 8
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 45. The excerpt below is the record exactly as published.
Brown Bread. Mix a pint of rolled oats, a pint ot rolled wheat, halt a pint of f ^>^^'''^|^;|' >^: low cornmeal, half a pint of whole wheat flour and one teaspoonful of salt. Dissohe ^6 vSUPERTOR COOK BOOK a teaspoon fill of Ijicarlioiiatc of soda in "3 tahk'spooji fills of wai'iu Avaicr; add it to lialf a pint of Xew Orleans molasses; stir and add this to a pint of thick, sonr milk; mix witli drv ingredients. Ponr in a greased l3rown-l)read mould, and l)oil or steam continuously for 4 hours. Brown Bread. Two cups sweet milk. 1 cup sour milk. 1 heaping cii|.) eornmeal, 1 ]iea])ing cuj; rye flour. 1 heaping cup graliain ilour, 1 heaping teaspoon of soda, i/. cup of mo- lasses, 1 cup of raisins, or raisins and currants, floured,- 1 heaping teaspoon of salt. Steam 3 hours in covered tins. Stand in oven in JcAvel Kange 10 ininutes to dry out. ^[rs. Minnie B. Tillson. Brown Bread. One-half cup molasses, Y2 ^'^M' ^"^i^" itiilk, 1 cup t-onimcnl, ^ cup graham ilour. •■54 cup wheat flour, 1 cup raisins, ^li.v well, then add 1 cu]) of sweet milk in which a teaspoon of soda lias keen dissolved. Steam ;? hours. ]\Ii!S. D. D. IiAxdall. Brow^n Bread. One pint of yellow eornmeal, 1 pint of graham flour, 3 cups of sour milk, 2 tea- spoons of soda, 1 cup of molasses.
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Cook this with the app: pantry check, scaling, and the assistant.