Oatmeal Brown Bread

Ingredients

• a pint of rolled oats
• a pint of rolled wheat
• half a pint of granulated, yellow cornmeal
• half a pint of whole wheat flour
• one teaspoonful of salt
• one teaspoonful of bicarbonate of soda
• two tablespoonfuls of warm water
• half a pint of New Orleans molasses
• a pint of thick, sour milk

Method

1. 1

   Mix dry ingredients, dissolve soda in warm water, add to molasses, then to sour milk.

2. 2

   Combine with dry ingredients, pour into a greased mold, and steam for 4 hours.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 41. The excerpt below is the record exactly as published.

el teaspoonful of bicarbonate of soda to one pint of thick, sour milk or butter- milk ; add half a teaspoonful of salt and two eggs well beaten; stir in hastily one cupful and a half of Southern cornmeal; turn at once in a shallow greased pan and bake from thirty to forty minutes in a quick oven. Serve hot. POP-OVERS Beat two eggs without separating until they are light; add half a pint of milk, half a tea- spoonful of salt, and add them gradually to a 142 My Best 250 Recipes pint of flour, stirring all the while. Strain and turn at once in twelve hot, greased pop-over cups. Bake in a quick oven for forty minutes. WAFER BREAD TO SERVE WITH SALADS Dissolve half a teaspoonful of bicarbonate of soda in half a cupful of warm water; add suffi- cient warm water, about one cupful, to moisten a quart of whole wheat flour. The dough must be rather hard. Knead it continuously for fifteen minutes, then pound it with a potato-masher for from five to ten minutes, or put it through a bis- cuit brake. Roll the dough in a very thin sheet, cut in squares of two inches, prick with a fork, and bake in a moderately quick oven until crisp and brown. Half a pint of peanut or pine- nut butter may be rubbed in the flour before add- ing the water. VIRGINIA BISCUITS Rub one tablespoonful of shortening into a quart of soft white flour; add a level teaspoonful of salt. Mix two-thirds of a cupful of milk with an equal quantity of water; add this gradually to the flour, stirring all the while ; the dough must be hard, not wet. It may not take the entire quan- tity of moisture ; for this reason add it gradually. Knead the dough continuously for fifteen minutes. My Best 250 Recipes 143 then pound it for fifteen minutes longer, folding and turning constantly. Roll in a sheet as thin as a wafer, cut in squares, prick the top of each one with a fork. Stand in a baking-pan, where they will not touch each other, and bake in a moderate oven until crisp and brown. If well made these biscuits are very light and digestible. GLUTEN BREAD Scald a pint of flour; when lukewarm add half a compressed yeast cake dissolved in a quar- ter of a cupful of cold water; add half a tea- spoonful of salt and the whites of two eggs well beaten ; stir in slowly two cupf uls of gluten flour ; beat thoroughly, and stand aside in a warm place, 75" Fahrenheit, for three hours; then add slowly as much flour as the dough will hold and enable you to stir it easily. Pour the batter in two square greased pans; cover and stand in the same warm place for one hour and a half, and bake in a moderate oven for three-quarters of an hour. OATMEAL BROWN BREAD Mix a pint of rolled oats, a pint of rolled wheat, half a pint of granulated, yellow corn- meal, half a pint of whole wheat flour and one teaspoonful of salt. Dissolve a teaspoonful of 144 My Best 250 Recipes bicarbonate of soda in two tablespoonfuls of warm water ; add it to half a pint of New Orleans molasses ; stir and add this to a pint of thick, sour milk

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