Crescent Brown Bread

Ingredients

• 1/4 pint Flour
• 1/4 pint Rye Flour
• Potatoes
• teaspoon Salt
• 1/4 pint Indian Corn Meal
• tablespoon Brown Sugar
• teaspoons Crescent Baking Powder
• 1/4 pint Water

Method

1. 1

   Sift flour, corn meal, rye flour, sugar, salt and baking powder thoroughly.

2. 2

   Peel, wash and boil two mealy potatoes.

3. 3

   Rub through sieve, diluting with water.

4. 4

   When cold, mix all into a batter.

5. 5

   Pour into well-greased mold having a cover.

6. 6

   Place it in saucepan half full of boiling water, where the loaf will simmer one hour without water getting into it.

7. 7

   Remove and take off cover.

8. 8

   Finish by baking in fairly hot oven for thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 3. The excerpt below is the record exactly as published.

CRESCENT BROWN BREAD i4 pint Flour i, pint Rye Flour Potatoes teaspoon Salt pint Indian Corn Meal tablespoon Brown Sugar teaspoons Crescent Baking Powder i4 pint Water Sift four, corn meal, rye flour, sugar, salt and baking powder thoroughly. Peel, wash and boil two mealy potatoes. Rub through Sieve. diluting with water. When cold mix all into a batter. Pour into well-greased mold having a cover. Place it in sauce pan half full of boiling water, where the loaf will simmer one hour without water getting into it. Remove and take off cover. Finish by baking in fairly hot oven thirty minutes. WHOLE WHEAT BREAD 3 cups fine Whole Wheat Flour 1 level teaspoon Salt 2 teaspoons Crescent Baking Powder 2 teaspoons Sugar if desired Milk or milk and water to mix to a light, soft dough (about 114 cups). Sift twice the fiour, salt, baking powder, and sugar if used. Place in a large bowl and mix to a dough with the milk, or milk and water, mixing either with a spoon or knife. When well mixed and smooth turn into a greased pan and cover with another pan in- verted, unless the double round sandwich pan is used. in which case fill the lower section of pan. Let the bread stand five or ten min- utes, then bake in a steady oven, not too hot. about forty-five minutes. BAKING POWDER BREAD 1 quart Flour 14 teaspoon Sugar 1 teaspoon Salt 2 teaspoons (heaping) Cres- cent Baking Powder 4 medium sized cold-~ boiled Potato and Water 14 cup broken Nuts Sift together thoroughly flour, salt, sugar and baking powder, rub in the potato, add sufficient water to mix smoothly and rapidly into a stiff dough. Fill greased pan half full. +t stand fifteen to twenty-five minutes, bake forty-five minutes, placing paper over top first fifteen minutes to prevent crusting too soon, IND bet be bt BDO BOSTON BROWN BREAD 2 cups Graham Flour 1 cup Corn Meal 1 cup Rye Meal 3 teaspoons Powder 1 level teaspoon Salt 1 small cup New Orleans Mo- lasses 1 pinch Soda Sufficient Sweet Milk to make very thin batter 14 cup Floured Raisins Place in buttered pan in kettle of cold wa- ter and steam three hours, then dry top in the oven, Crescent Baking CRESCENT NUT BREAD 14 cup Sugar teaspoon Mapleine rounding teaspoon Salt cups Milk cup chopped Walnuts cups Flour cups Graham Flour teaspoons Crescent Baking Powder Let the batter stand in bake pan one-half hour, then bake in moderate oven one hour, Very nice for sandwiches. Ny NNre NOR e CORN BREAD 114 pints Indian Corn Meal 14 -pint Flour

Cook this with the app: pantry check, scaling, and the assistant.