Brown Bread with Raisins

Ingredients

• 2 cupfuls corn meal
• 2J teaspoonfuls cream of tartar
• 2 cupfuls bread crumbs
• 2 cupfuls sour milk
• 1 teaspoonf ul salt
• 1 cupful molasses
• 1 cupful raisins

Method

1. 1

   If dried bread crumbs are used, moisten them with a little cold water before adding to the other ingredients.

2. 2

   Cut the raisins in two and sprinkle flour over them.

3. 3

   Mix all the ingredients as directed in the recipes above, adding the raisins last.

4. 4

   Steam and dry as in the above recipe.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 85. The excerpt below is the record exactly as published.

2 teaspoonfuls baking soda 1 cupful corn meal 2 teaspoonfuls cream of tartar 1 cupful graham flour 2 cupfuls sour milk } teaspoonful salt i cupful molasses Mix the dry ingredients thoroughly. Turn the molasses and sour milk into a mixing bowl. Add the dry ingredi- ents ; mix well. Turn at once into oiled molds, and steam at least 4 hours. Remove from the molds, and dry in the oven for a few minutes. Graham flour may be substituted for the rye meal. LEAVENING AGENTS 207 BROWN BREAD WITH RAISINS 2 cupfuls corn meal 2J teaspoonfuls cream of tartar 2 cupfuls bread crumbs 2 cupfuls sour milk 1 teaspoonf ul salt 1 cupful molasses 2\ teaspoonfuls baking soda 1 cupful raisins

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