Brown Bread with Mush
From The new practical housekeeping, 1890
Serves 9
Cover with thick paper for the first half hour of baking.
Presented as published in 1890. 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
- two quarts hot corn meal mush
- two quarts Graham flour
- quart sponge
- coffee-cup molasses
- teaspoon salt
- half teaspoon soda
- half pint more flour
Method
Mix hot corn meal mush with Graham flour.
When cool, add sponge, molasses, salt, and soda.
Mix well, place in small pans, let rise, and bake in a moderate oven for an hour and a half.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 21. The excerpt below is the record exactly as published.
Brown Bread with Mush. — Pour two quarts hot corn meal mush, made a?s for eating, over two quarts Graham flour (wheat may he used) ; when nearly cool add quart sponge, coffee-cup molasses^ teaspoon salt, half teaspoon soda ; mix well together with a wooden padale or the hands and add half pint more flour
Cook this with the app: pantry check, scaling, and the assistant.