Brown Bread
From Lessons in cooking through preparation of meals, 1912
Serves 2
Refer to page 31 for detailed instructions.
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 129. The excerpt below is the record exactly as published.
brown bread for lunch. LUNCHEON OR SUPPER Thursday Lesson 141 CREAM OF VEGETABLE SOUP SCALLOPED SPAGHETTI BROWN BREAD TEA Cream of Vegetable Soup Mix together y^ c carrot, ^ c turnip, y^ c celery, j/z onion, i^ c potato and ^ t finely chopped parsley. Add I pint boiling water, cover and cook slowly for i h. Drain, reserving the liquid, pass the vegetables through a vegetable press and add to the liquid. IMelt 4 T butter, add 4 T flour and when well blended 2 c milk. ]\Iix thoroughly and add to the vegetable pulp and liquid. Heat well, boil- ing a iew m to cook the flour ; serve at once. Scalloped Spaghetti Break ^ pound spaghetti into small pieces, cover with boiling salted water and cook 20 m, or until tender, stirring occasionally. Remove from the fire, drain, cover with cold water to whiten, drain and arrange in layers in a baking dish, adding grated cheese and tomatoes alternately between the layers. There should be ^ c grated cheese and i c tomatoes. Season with salt and pepper, and 2 T butter, cover the top with buttered crumbs, and bake 3^ h in a moderate oven. Brown Bread I c rye meal, i c granulated cornmeal, i c graham flour, }i t soda, 1^2 t salt, % c molasses, i^ c milk or water
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Cook this with the app: pantry check, scaling, and the assistant.