Graham Bread
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
In the morning add the salt and sugar and then the Graham, a little at a time, beating vigorously all the while.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 191. The excerpt below is the record exactly as published.
Graham Bread. With this material two loaves or two dozen muffins can be made : One pint of water or milk, one of flour, one large pint of Graham, half a cupful of yeast, half a cupful of sugar, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.