Graham Bread

Name: Graham Bread
Yield: 3 servings
Ingredients: Two cups sour milk; one of sweet; one cup New Orleans molasses; one-third of white flour; two-thirds of graham; large handful salt; two heaping teaspoons soda

From The Times cook book, no. 2, 1905

Serves 3

Avoid using stale sour milk.

Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 69. The excerpt below is the record exactly as published.

GRAHAM BREAl . Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, Wis.— Two cups sour milk and one of sweet, and one cup New Orleans molasses. Thicken with one-third of white flour to two-thirds of gra- ham until the batter is as thick as for cake. Add large handful salt and two heaping tea- spoons sod

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