Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Hoek Brown Bread
From Buckeye cookery, 1892
Serves 8
Serve warm with baked beans or turkey.
A modern interpretation · AI-generated from the original record
Ingredients
- one heaping coffee-cup of corn
- one heaping coffee-cup of rye
- one heaping coffee-cup of Graham
- two cups New Orleans or Porto Rico molasses
- two cups sweet milk
- one cup sour milk
- one dessert-spoon soda
- one tea-spoon salt
Method
Sift the corn meal, rye meal, and Graham flour together.
Mix with molasses, sweet milk, sour milk, soda, and salt.
Pour into a tin form and boil in a kettle of cold water for four hours.
As published
This recipe was extracted from Buckeye cookery (1892), page 14. The excerpt below is the record exactly as published.
Hoek Brown Brean. _ One heaping coffee-cup each of corn, rye and Graham ‘ical The rye meal sbould be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat is - together thoroughly with two cups New Orleans or Porto Rico mo- lasses, two cups sweet milk, one cup sour milk, one dessert-spoon = soda, one tea-spoon salt
Cook this with the app: pantry check, scaling, and the assistant.