Graham Bread
From A laboratory manual of foods and cookery, 1916
Add chopped walnuts after the first rising for Nut Bread variation.
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 81. The excerpt below is the record exactly as published.
Graham Bread Ingredients : % c. scalded milk i c. lukewarm water \ c. water \ c. white flour i tsp. salt graham or entire wheat flour 1 tbsp. butter 'to knead." The mixture 2 tbsp. molasses should be easily handled f yeast cake
Cook this with the app: pantry check, scaling, and the assistant.