Grandmother's Brown Bread
From The national course in home economics, 1917
Serves 5
This bread rises quickly and requires long baking.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 105. The excerpt below is the record exactly as published.
QRANDHOTHER'S BROWN BREAD. Take three pints of rye-meal and add to the same amount of corn- meal. The yellow meal is preferable to the white. When meal is fresh do not scald it, but v/hen it is old, or a little bitter, do so. When any squash is left over add a few spoonfuls to the meal. Use one-half of a teacupful of molasses, two teaspoonfuls of salt, and one teaspoonful of soda with one-half of a teacupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.