Crescent Nut Bread

Ingredients

• 1/4 cup Sugar
• 1 teaspoon Mapleine
• 1 rounding teaspoon Salt
• 2 cups Milk
• 1 cup chopped Walnuts
• 2 cups Flour
• 2 cups Graham Flour
• 2 teaspoons Crescent Baking Powder

Method

1. 1

   Let the batter stand in bake pan one-half hour, then bake in moderate oven for one hour.

2. 2

   Very nice for sandwiches.

Nutrition per serving

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 4. The excerpt below is the record exactly as published.

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 1 tablespoon Sugar 1 teaspoon Salt 2 heaping teaspoons Crescent Baking Powder 1 tablespoon Butter or Lard 1% pints Milk 2 Eggs Sift together corn meal, flour, sugar, salt and powder; rub in the shortening, add beaten eggs and the milk; mix into a moderately stiff batter; pour from bowl into shallow cake pan. Bake in moderate oven 30 min- oe Be MEASURE FLOUR AFTER SIFTING [PAGE TEN] BREAD AND ROLLS FRUIT ROLLS 1 quart Flour 1 teaspoon Salt 2 tablespoons Sugar 2 teaspoons Crescent Baking Powder 2 tablespoons Butter Cut fine one-fourth pound citron, seed and halve one-fourth pound raisins. Mix fruit evenly with dry ingredients, make to a firm dough with milk. Knead on board for a moment, divide into pieces size of egg, make into long rolls, lay one inch apart on flat greased pans, brush with milk. Bake in moderate oven, PARKER HOUSE ROLLS Prepare dough as for lunch rolls. Knead and roll out % inch thick. Cut into 3-inch circles. Press pen- cil down across middle of each; rub edges with soft butter. Double each, lay 11-inch apart on flat greased pans. Brush with milk, and bake in hot oven. If sweeten- ing is liked sprinkle granulated sugar over rolls before folding. ES [PAGE ELEVEN] BISCUITS daND BUNS MEASURE FLOUR AFTER SIFTING BAKING POWDER BISCUITS cups Flour teaspoons Crescent Baking Powder 1 heaping tablespoon of Lard 1 teaspoon Salt Sweet Milk enough to mix to soft dough. Bake twenty minutes Sweet milk enough to mix to soft dough. Bake twenty minutes, by bo CRESCENT BREAKFAST GEMS 2 cups Flour 1 teaspoon Crescent Powder 14 teaspoon Salt Add 114 cups Milk

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