Quick Graham Bread
From Buckeye cookery, 1892
Serves 8
Presented as published in 1892. 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 Buckeye cookery (1892), page 15. The excerpt below is the record exactly as published.
Quick GRAHAM BREAD. One and a half pints sour milk, half cup New Orleans moiassesy a little salt, two tea-spoons soda dissolved in a little hot water, and as much Graham flour as éan be stirred in with a spoon
Cook this with the app: pantry check, scaling, and the assistant.