Graham Bread
From The Times cook book, no. 2, 1905
Serves 4
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 67. The excerpt below is the record exactly as published.
GRAHAM BREAD. Mary Stone Welch, San Diego, Cal.— Scald fresh sour milk; cut it across with knife; do not let it get too hot; drain well; mix with sweet cream, salt carefully
Cook this with the app: pantry check, scaling, and the assistant.