Graham Bread
From The household (of the Detroit free press), 1886
Serves 2
A nice rye and wheat loaf can be made similarly.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 334. The excerpt below is the record exactly as published.
GRAHAM BREAD. 385 VIRGINIA CORN BREAD. Dissolve a tablespoonful of butter in three pints and a half of boil- ing milk, and into this scald one quart of India meal. When cool add half a pint of wheat flour, a little sugar, a teaspoonful of salt and two eggs> well beaten ; mix well together, and bake in two cake-tins, well buttered. CAPE MAY CORN BREAD. One pint sifted corn meal : pour on it one quart boiling water and two teaspoonfuls of salt ; three eggs, the whites beaten first as light as pos- sible, and then add the yolks, unbeaten, to the whites, and beat all again until light ; bake very thin. BAKED INDIAN BREAD. One cup molasses, three cups flour, two cups sour milk, four cups sweet milk, five cups meal, one tablespoonful of salt, one tablespoon- ful of soda ; bake two hours. INDIAN LOAF. One pint corn meal, one pint flour, one pint buttermilk, one tea cup molasses, one teaspoonful soda, one teaspoonful salt ; bake slowly just two hours. GRAHAM BREAD. Take one and two-thirds cups of water or milk and a small piece of butter or lard ; mix quite thick with Graham flour or Arlington wheat meal, which is better; add half cup of good yeast and set to rise over night. In the morning dissolve one half teaspoonful soda in a little water, and add one half cup molasses
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Cook this with the app: pantry check, scaling, and the assistant.