Graham and Indian Bread

Ingredients

• one pint each of Indian meal
• one pint each of Graham flour
• a heaping teaspoonful of salt
• a pint of sour milk
• a scant half-pint of molasses
• a heaping teaspoonful of saleratus

Method

1. 1

   Sift together the Indian meal, Graham flour, and salt.

2. 2

   Mix with sour milk and molasses in which saleratus is dissolved.

3. 3

   Pour into a buttered brown-bread mould or a buttered tin pail, steam for two hours, then bake until a crust forms.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 264. The excerpt below is the record exactly as published.

GRAHAM AND INDIAN BREAD. Sift together one pint each of Indian meal and Graham flour, and a heaping teaspoonful of salt ; mix with them a pint of sour milk and a scant half-pint of molasses in which a heaping teaspoonful of saleratus

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