Graham Bread
From The easiest way in housekeeping and cooking, 1881
If no sponge can be spared, use a pint of milk or water, half a cup of sugar or molasses, half a cup of yeast, one teaspoonful of salt, one cup of wheat flour, and two cups of graham.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 106. The excerpt below is the record exactly as published.
Graham Bread. One quart of wheat sponge ; one even quart of graham flour ; half a teacupful of brown sugar or molasses ; half a teaspoonf ul of soda dissolved in a little hot water ; and half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.