Brown Bread
From Camp cookery (Milam, for Boy Scouts), 1918
Presented as published in 1918. 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 Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 14. The excerpt below is the record exactly as published.
Y cup liquid (water or condensed milk) 34 teaspoon nutmeg 34 teaspoon allspice or cinnamon Y cup raisins or currants Mix as for baking powder biscuits, adding the spices and the fruit cut in pieces to the other dry ingredients. Shape into cakes with the hands and mark with a cross on top. Bake about 20 minutes. Corn Bread 1 cup flour Y cup yellow cornmeal 3 teaspoons baking powder 1 tablespoon sugar 1 tablespoon lard Y teaspoon salt % cup water or condensed milk 1 egg if desired Add the liquid to the dry ingredients, and then the melted fat and mix. This bread may be baked as muffins or as a loaf. 52 Brown Bread \ cup molasses 4 tablespoons sugar (brown if possible) % cup liquid (water or condensed milk) 3^ teaspoon soda }/2 teaspoon salt 2 teaspoons fat 2 cups graham flour 4 teaspoons baking powder A few raisins if desired Add the molasses and liquid to the dry in- gredients and mix. Then steam for 3 hours, by setting corn sirup cans or baking powder cans filled with the mixture in a kettle of boil- ing water, and closing tightly. Graham Gems \]/2 cups graham flour Y2 cup flour 3 tablespoons sugar Y2 teaspoon salt V/2 tablespoons melted fat 3 teaspoons baking powder V/i cups liquid Add the liquid to the dry ingredients. Mix well. Then bake in muffin pans, or drop on an oiled biscuit pan and bake. 53 Corn Dodgers 2 cups cornmeal Yz teaspoon salt
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