Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Corn, Rice, Oats and Barley Bread
From The bride's cook book, 1915
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 2 Cups Cornmeal
- 1 Cup Rice Flour
- 1 Cup Ground Rolled Oats
- 1 Cup Barley Flour
- 8 Teaspoons Baking Powder
- •/2 Teaspoon Soda
- 1 Teaspoon Salt
- 2 Eggs
- 3 Cups Milk
- </2 Cup Molasses
Method
Sift together the dry ingredients.
Beat the eggs, add the milk, the molasses, and the dry ingredients.
Turn the mixture into greased pans, allow it to stand for 10 minutes, and bake it in a slow oven from 1 to 1.5 hours.
Nutrition per serving
812Calories
20 gProtein
163 gCarbs
10 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 16. The excerpt below is the record exactly as published.
CORN, RICE, OATS AND BARLEY BREAD (Two Loaves) 2 Cups Cornmeal 1 Cup Rice Flour 1 Cup Ground Rolled Oats 1 Cup Barley Flour 8 Teaspoons Baking Powder •/2 Teaspoon Soda 1 Teaspoon Salt 2 Eggs 3 Cups Milk </2 Cup Molasses
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