Quick Graham Bread
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 42. The excerpt below is the record exactly as published.
QUICK GRAHAM BREAD 2 cups entire wheat flour 1 teaspoon salt 14 cup white flour 4 tablespoons melted shortening 4% cup molasses 1% cups sour milk 1 tablespoon baking powder 1 teaspoon soda 4 cup nut meats
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