Nut Bread I
From A laboratory manual of foods and cookery, 1916
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 82. The excerpt below is the record exactly as published.
Nut Bread i c. chopped walnuts added after the first rising Gluten Bread Ingredients : \ c. scalded milk i tbsp. butter \ c. water \ yeast cake i tsp. salt i c. lukewarm water gluten flour " to knead ' BREADS WITHOUT YEAST Boston Brown Bread - - Steamed Ingredients : i c. rye meal if tsp. soda i c. corn meal i tsp. salt 1 c. graham flour f c. molasses 2 c. sour milk or if c. sweet milk Method : Mix and sift dry ingredients. Combine molasses and milk and add to first mixture. Fill greased molds f full of the mixture. Steam 3-4 hours. Brown Bread I - - Baked Ingredients : f c. molasses 3! c. graham flour 2 c. sour milk i| tsp. baking powder 3 eggs 2 tsp. baking soda 2 tbsp. melted butter | tsp. salt BATTERS AND DOUGHS 191 Method : Mix and sift dry ingredients. Add slightly beaten eggs to the liquid ingredients and combine mixtures. Bake in a slow oven if hours. The batter should be a little thicker than for butter cakes. Brown Bread II Ingredients : \ c. sugar i tsp. salt \ c. molasses 2 c. graham flour 2 c. sour milk if c. white flour 2 tsp. soda i c. nut meats \ c. raisins Method : Let stand i hour in bread pan. Bake in a moderate oven 40-50 minutes. Graham Bread Ingredients : 2 c. buttermilk 2 c. white flour 1 c. molasses if tsp. soda 2 c. graham flour i tsp. salt Method : Let stand in bread pan 40 minutes. Bake in a moderate oven 45 minutes. Nut Bread I Ingredients : 2 eggs 4 c. white flour f c. sugar yf tsp. baking powder 2 c. milk i tsp. salt i c. chopped walnut meats
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