Graham Bread
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 10. The excerpt below is the record exactly as published.
GRAHAM BREAD. Yeast one pint, water two pints, mix in a soft sponge and let rise, then mix in Graham flour enough to make a stiff batter, adding a little salt, sugar and butter, put into molds and let rise, then bake. 1). Keller, Denver, Col. aUICK GRAHAM BREAD. One-half cup N. 0. Molasses, one heap¬ ing teaspoon soda dis.solved in a little hot water, three cups of sour milk, a little salt, stir stiff with Graham flour, and bake tw’o hours. S. K. BROWN BREAD. One cui> white flour, two cups Graham flour, one cup molasses, tw’o cups warm water, one teaspoon soda, a litile .salt, stir molasses, salt and warm water to¬ gether, then add the wiiite and graham flour, beat well, dissolve soda in a little warm water and add the last thing. But int(> tin cans and steam one and one-half to tw’o hours Mrs. W. Kekatver. LIGHT BISCUIT. One pint warm water, two cups yeast’ one cup mashed potatoes, one-fourth cup sugar, one-fourth cup lard, set in the evening, and work stiff in the morning, let rise and mold into small biscuits, let them get light, and bake in a moderate oven. Mr.-. .1. Wagner, Hartville. LIGHT CAKE. Take bread dough when it is ready to put into pans and add a little sugar
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