Brown Bread Sandwiches
From The Times cook book, no. 2, 1905
Serves 5
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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 66. The excerpt below is the record exactly as published.
BROWN BREAD SANDWICHES. Maryane Kathrine Miller, 2323 Leoti avenue, Los Angeles — For bread, one cup graham flour, one cup white flour, three-quarters cup corn- meal, one-half cup molasses mixed with one- half cup sweet milk, one cup sour milk, one heaping teaspoon soda in one-half cup sweet milk; salt. FILLING: One tablespoon but- ter, one tablespoon flour, one teaspoon salt, one teaspoon mustard, one teaspoon sugar, one cup sweet milk, one-half cup vinegar, two eggs; boil thick. One cup chopped peanuts, one hard-boiled mashed egg
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