Graham Bread
From The Cook County cook book, 1912
Serves 10
Recipe by Mrs. C. J. Jeffries, Winnetka, 111.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 53. The excerpt below is the record exactly as published.
GRAHAM BREAD — Take 4 heaping cups of graham flour, 1 teaspoon of salt, 1 heaping teaspoon of saleratus, dissolved in hot water and stirred in y^ cup of molasses until it foams. Add enough milk to make the dough as stiff as cake mixture
Cook this with the app: pantry check, scaling, and the assistant.