Brown Bread II
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 82. The excerpt below is the record exactly as published.
Brown Bread II Ingredients : \ c. sugar i tsp. salt \ c. molasses 2 c. graham flour 2 c. sour milk if c. white flour 2 tsp. soda i c. nut meats \ c. raisins
Cook this with the app: pantry check, scaling, and the assistant.