Pennsylvania Brown Bread

Ingredients

• 1 quart Graham flour
• 1 pint Indian corn meal
• 2 scant teaspoons salt
• 2 scant teaspoons Royal Baking Powder
• 1 scant teaspoon soda
• 1 teaspoon boiling water
• 1 cup molasses
• 1 quart cold water

Method

1. 1

   Mix the dry ingredients well.

2. 2

   Dissolve the soda in boiling water and mix with the molasses.

3. 3

   To the dry ingredients, add cold water and then the molasses.

4. 4

   Beat for 1 minute, pour into 2 well-greased molds, and steam or boil for 4 hours.

5. 5

   Dry off on a pan in a moderate oven for 10 minutes.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 7. The excerpt below is the record exactly as published.

1 pint Indian corn meal. Mi pint rye flour, 2 po- tatoes, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, pint water. Sift flour, corn meal, rye flour, sugar, salt, aud baking powder together thor- oughly. Peel, wash, and boil well 2 mealy po- tatoes, rub them through a sieve, diluting with water. When this is quite cold use it to mix flou r, etc. , into a batter. Pour into well-greased mold (fig. VI) having a cover. Place it in I saucepan half full of boiling water, where the j loaf will simmer 1 hour, without water getting I into it. Remove it then, take oflf cover, finish I by baking in fairly hot oven about 30 minutes. I Boston Brown Bread, 2. — 1 cup corn meal, 2 heaping cups rye meal, 1 tea^oon salt. Mi teaspoon soda. 1 teaspoon Royal Baking Pow- der, 1 cup molasses. Mix dry ingredients ; add molasses and 1 pint warm water ; boat smooth. Pour at once into greased mold (fig. VI) with cover, steam or boil 3 hours. Uncover, set in oven 10 minutes. Boston Brown Bread, 3. — 2 cups yellow Indian com meal, 1 cup rye meal, 1 cup flour, 2 cups milk, 1 cup molasses, Mt teaspoon salt, j 3 teaspoons Royal Baking Powder. Mix well I together, pour into greased brown-bread mold, steam 4 hours. Dry oflf 10 minutes in mod- erate oven. Norwegian Bread (for Dyspeptics). — 1 pint barley meal, Mi pint Graham flour, ta pint flour, 1 teaspoon salt. 2 teaspoons Royal Bak- ing Powder, 1 pint milk. Sift together barley meal, Graham flour, flour, salt, and powder ; mix into Ann batter with the milk ; pour into greased tin (fig. XII), bake in moderate oven aBbut 40 minutes. Cover with paper 20 mintites. Oatmeal Bread. — Vi pint oatmeal, 1 Vi pints flour, Vi teaspoon salt, 3 teaspoons Royal Bak- ing Powder, ^4 pint milk. Boil oatmeal inlVi pints salted water 1 hour ; add milk ; set aside until cold. Then place in bowl, sift to- gether flour, salt, and powder, and add. Mix smoothly and deftly. Bake in greased tin (fig. XII) about 45 minutes, protected with paper 20 minutes. Peculiars. — 1 pint flour, sifted with 1 tea- spoon Royal Baking Powder and a little salt ; add 1 egg ; mix with 1 pint sweet milk, beat well to a batter, and bake quickly in buttered gem-pans already hot. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 3 Pennsylvania Brown Bread.— Mix well together 1 quart Graham flour, 1 pint Indiaji corn meal. 2 scant teaspoons salt, 2 scant tea- spoons Royal Baking Powder. Dissolve 1 scant teaspoon soda in 1 teaspoon boiling water; mix with 1 cup molasses. To the dry ingre- dients add 1 quart cold water

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