Graham Bread
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Edwardsville cook book (1906), page 3. The excerpt below is the record exactly as published.
GRAHAM BREAD. Mrs. J. E. Stillwell. 1V2 pints graham flour. pint corn meal. 1 pint sour milk. y^ pint New Orleans molasses. 1 teaspoon soda. 1 teaspoon baking powder. Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.