New-England Brown-Bread

Ingredients

• two cupfuls of rye
• two cupfuls of Indian meal
• a teaspoonful of salt
• two-thirds of a cupful of molasses
• two-thirds of a cupful of boiled squash
• two teaspoonfuls of soda
• enough sour milk to make a batter

Method

1. 1

   Sift together the rye and Indian meal.

2. 2

   Add salt, molasses, boiled squash, and soda dissolved in a little cold water.

3. 3

   Mix in enough sour milk to make a batter thin enough to pour.

4. 4

   Put the batter into a buttered tin pan or mould, and steam it for three hours; then bake it for two hours longer.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 264. The excerpt below is the record exactly as published.

NEW-ENGLAND BROWN-BREAD. / Sift together two cupfuls each of rye and Indian meal ; add a teaspoonful of salt, two-thirds of a cupful each of molasses and boiled squash, and two teaspoonfuls of soda dissolved in a very little cold water; last of all, mix in enough sour milk to make a batter

Cook this with the app: pantry check, scaling, and the assistant.