Graham Bread

Ingredients

• Beat three eggs real light
• one cup of sugar
• one pint of water
• three and one-half cups of graham flour
• one-half teaspoonful of salt

Method

1. 1

   Mix well and bake for one hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 5. The excerpt below is the record exactly as published.

Graham Bread. Three and one-half pounds flour, one yeast cake, one ounce sugar, one ounce butter, one ounce salt, one cup molasses. Mix sponge same as for white bread. When light, knead, taking care not to get too much flour in. When kneading use one-half cup butter lor shortening. This quantity makes four and a half loaves. Mrs. C. A. Wilson. Graham Bread. Beat three eggs real light, add one cup of sugar, one pint of water, three and one-half cups of graham flour, one-half tea- spoonful of salt. Mix well and bake one hour. Mrs. I. N. Danforth. Graham Bread. One quart water, two cups brown sugar, one and one-half tablespoons salt, one cup lard, one cake yeast, equal parts gra- ham and white flour. Make sponge at six o'clock in the even- ing; knead before going to bed. Put in a warm place to rise. In the morning knead just enough to put into loaves for baking. Make loaves two inches thick. Let it rise in pans. Bake in a slow oven forty-five minutes. Mrs. A. A. King. Currant Bread. Bread dough equal to one loaf, add two teacups dried cur- rants, one teacup raisins, two tablespoons butter, two tea- spoons cinnamon, one teaspoon nutmeg, one cup sugar. Work well into dough. Let raise and bake. Mrs. A. W. Harlan. Currant Bread. Take enough dough for one loaf from the white bread. Add one-half cup of shortening (lard and butter), two-thirds cup of currants, one-half cup of sugar. The secret of good bread is to mix the shortening and the sugar thoroughly into the dough and add the currants last, then let it rise again and bake in a moderate oven. Mrs. John Worthy. Graham Gems. One cup sour milk, one-quarter cup molasses, one-half tea- spoon soda. Mix with graham flour. New Century Cook Book. 13 Graham Gems. One pint of sweet milk, two teaspoons of baking powder, one teaspoon salt, one tablespoon sugar, piece of butter size of a walnut melted, graham flour enough to make a thick batter, one egg. Bake in hot oven for thirty minutes. Graham Gems. One cup milk, one-third cup sugar, one egg, one tablespoon butter, one-half cup flour, one cup graham flour, one-quarter spoon salt, two teaspoons baking powder. Mrs. Reeves. Graham Gems. One pint sour milk, one egg, one tablespoon sugar, one tea- spoon soda, good fresh graham flour enough to make a stiff batter. To be baked in a quick oven. Mrs. Stevenson. Graham Gems. Two cups of graham flour, one cup of wheat flour, one tablespoon sugar, one egg, well beaten, two teaspoons baking powder, a little salt, and enough sweet milk to make batter same as for cake. Mrs. B. E. Arntzen. Graham Gems. One egg, one half cup sugar beaten together, add one cup sour milk, one teaspoon soda, one heaping cup graham flour, one tablespoon melted butter, and a little salt; bake in gem pans. Mrs. Matt W. Pinkerton. Graham Gems. One pint sour milk, one teaspoonful soda, one of sugar, a little salt, one teaspoonful butter and sufficient graham flour to make a stiff batter; bake in gem pans, in a quick oven. Flour or Graham Gems. One and one-half pint flour (or graham flour), three tea- spoonfuls baking powder, one egg, lard the size of an egg, one- half cup of sugar, stir well, add one pint cold water; bake in gem pans in very hot oven. Mrs. Hardy. Corn Gems. One-half cup of sugar, one tablespoon of butter, rub together; one-half teaspoon of salt, one egg, one and one-half 14 New Century Cook Book. cups milk, two-thirds cup of yellow corn meal. Sift one and one-half teaspoons Dr. Price's baking powder in flour enough to have batter drop from spoon. Twenty minutes in a hot oven. Mrs. W. H. Hammond. Rice Gems. One cup of warm boiled rice, one-half teaspoonful of salt

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