Quick Brown Bread
From Cooking with wholegrains, 1947
Presented as published in 1947. 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 Cooking with wholegrains (1947) by Ellen Orton, page 11. The excerpt below is the record exactly as published.
14 CUP SEEDLESS RAISINS 2 CUPS MUFFIN MEAL Beat the egg, add molasses, buttermilk and shortening and mix. Sift the Muffin Meal, measure, add soda, baking powder, and salt and sift into the liquid. Pour raisins on top of flour mixture and stir up quickly all at once until well mixed. Bake in a bread pan at 350° for 45 minutes. Steamed Brown Bread : 3 CUPS MUFFIN MEAL 2 CUPS SOUR MILK | 2 TEASPOONS SODA 2 TABLESPOONS MELTED SHORTEN- I TEASPOON SALT ING . 24 CUP MOLASSES 14 CUP RAISINS Mix together the sour milk and molasses. Sift the Muffin Meal, / measure, add soda and salt, then sift into the liquid. Pour raisins © on top of flour mixture and mix all together. Add shortening last. MUFFIN MEAL RECIPES 27 Pour into a greased mold, having the mold no more than % full, cover closely. Place in a dish of hot water, having the water come half way up on the mold. Steam 3% hours. If placed in several small molds, steam 2 hours. Griddlecakes 2 EGGS, BEATEN 2 CUPS MUFFIN MEAL 14cups MILK 3 TABLESPOONS SUGAR OR HONEY 14 CUP MELTED SHORTENING 34 TEASPOON SALT § TEASPOONS BAKING POWDER «Beat eggs, add milk, sweetening and melted shortening, and mix well. Sift Muffin Meal, measure, add salt and baking powder. Sift into the liquid ingredients. Mix up very quickly, stirring only enough to dampen the meal. Cook slowly on moderately hot griddle until golden brown and serve with Vermont maple syrup, honey, or jam. Jam Hot Cakes 2 or 3 tablespoons of jam or jelly used in the above recipe in place of the sugar or honey makes an interesting new kind of hot cake which can be eaten best with butter between the cakes piled at least three high, and maple syrup poured over all. Buttermilk Griddlecakes _ I EGG, BEATEN I CUP MUFFIN MEAL I CUP BUTTERMILK 4 TEASPOON SODA 2 TABLESPOONS MAPLE SYRUP OR I TEASPOON BAKING POWDER HONEY 34 TEASPOON SALT 4 TABLESPOONS MELTED SHORTENING Beat the egg, add buttermilk, sweetening and shortening. Sift the Muffin Meal, measure, add soda, baking powder and salt and sift into the liquid. Mix up quickly, stirring only enough to dampen the meal. Cook on greased hot griddle until golden brown and serve with Vermont maple syrup or honey. Quick Breads, Steamed Breads & Doughnuts Countryman’s Corn Bread (With sour milk or buttermilk) I CUP CORN MEAL 34 TEASPOON SALT I CUP WHEAT FLOUR I CUP SOUR MILK OR BUTTERMILK I TEASPOON CREAM OF TARTAR 2 EGGS WELL BEATEN 14 TEASPOON SODA 3 TABLESPOONS MELTED SHORTEN- 2 TABLESPOONS BROWN SUGAR ING Beat the eggs. Add sour milk or buttermilk. Sift the wheat flour, measure, add all other dry ingredients and sift into the liquid. Add melted shortening, mix all together and beat for a second or two. Pour into a greased 8 x 8 inch pan, or a pan 1% inches deep and bake about 20 minutes at 425°. 28 QUICK BREADS, STEAMED BREADS & DOUGHNUTS 29 Corn Meal and Wheat Quick Bread 3¢ CUP CORN MEAL 84 TEASPOON SALT 24 CUP WHEAT FLOUR 4 TABLESPOONS BROWN SUGAR I TEASPOON CREAM OF TARTAR 4 TABLESPOONS SHORTENING 4 TEASPOON SODA I EGG BEATEN I CUP MILK Cut the shortening into the combined dry ingredients with a pastry cutter. Add the egg and milk beaten together. Give a few quick beats with the spoon, pour into greased 8 x 8 inch pan and bake at 425° about 20 minutes. Early American Hot Bread 24 CUP CORN MEAL 84 CUP WHEAT FLOUR I EGG _ 2) TEASPOONS BAKING POWDER I CUP MILK I TEASPOON SALT 2 TABLESPOONS MAPLE SYRUP OR 3 TABLESPOONS MELTED SHORTEN- HONEY ING Beat egg until light. Add milk and Vermont maple syrup. Mix together the dry ingredients, and sift into the liquid. Add melted shortening. Stir briskly and bake in 8 x 8 inch pan for 20 minutes at 425°. This hot bread is grand provender for growing kids to thrive on. Southern Corn Bread 2 CUPS MILK 2 TABLESPOONS BUTTER I CUP CORN MEAL 2 EGGS, WELL BEATEN I TEASPOON SALT I TEASPOON BAKING POWDER Scald corn meal and milk together. Add the butter. Beat with an egg beater until smooth, cool slightly, and add eggs, baking powder and salt. Bake in greased 8 x 8 inch pan 20 to 25 minutes at 425°. Sugar must never be used in Southern corn bread. The natural sweetness of the corn is sufficent. 30 COOKING WITH WHOLEGRAINS Spoon Bread I CUP CORN MEAL 2 EGGS WELL BEATEN 144 CUPS BOILING WATER 4 TEASPOON SALT 14% CUPS MILK 14 TEASPOON BAKING POWDER Stir corn meal into boiling water. Remove from fire and add the milk slowly, then eggs, salt and baking powder. Bake the mixture in a deep buttered pan or casserole for a half hour or longer at 42 ig Don’t be afraid to set this dish right on the table in the pan or casserole in which it is cooked. Serve smoking hot by the table- spoonful from the pan with a pat of butter tucked into its middle. Suet Corn Bread (sour milk) I EGG BEATEN 14 TEASPOON SODA I CUP SOUR MILK OR BUTTERMILK 34 TEASPOON SALT 114 CUPS CORN MEAL 14 CUP CHOPPED SUET Beat the egg and add the sour milk or buttermilk and mix well. Crush soda in the palm of hand to remove lumps and add it, with salt, to the corn meal and mix with a spoon. Add the chopped suet to this corn meal mixture and mix until crumbly, then combine the wet and dry ingredients. Mix well and bake at 425° for 20 minutes. Quick Brown Bread I EGG BEATEN 14 TEASPOON SODA 14 CUP MOLASSES I TEASPOON BAKING POWDER I CUP SOUR MILK OR BUTTERMILK I TEASPOON SALT 14 CUP MELTED SHORTENING
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