Brown Bread No. 2
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 165. The excerpt below is the record exactly as published.
BROWN BREAD No. 2 1 quart buttermilk or sour milk 2 cups yellow com meal 1 tablespoon melted butter Vz cup currants or raisins 1 tablespoon soda 1 teaspoon cinnamon 1 tablespoon salt % teaspoon allspice 1 cup New Orleans molasses Vz teaspoon nutmeg 4 cups coarse graham flour 14 teaspoon ginger
Cook this with the app: pantry check, scaling, and the assistant.