R. Best Steamed Brown Bread

Name: R. Best Steamed Brown Bread
Ingredients: Three cups sour milk or buttermilk; two-thirds cup of molasses; three eggs; one teaspoon ginger; two teaspoons soda heaped a little; a little salt; one-third part flour; two-thirds part corn meal

From Home dissertations, 1891

This also makes an excellent pudding to use with sauce.

Presented as published in 1891. 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

Nutrition per serving

2278Calories

35 gProtein

272 gCarbs

118 gFat

Full nutrition (34 nutrients)

Calories2278 kcal

Protein35 g

Carbohydrates272 g

Fiber2.7 g

Sugars209 g

Total Fat118 g

Saturated Fat20 g

Monounsaturated Fat30 g

Polyunsaturated Fat62 g

Omega-30.1 g

Cholesterol558 mg

Sodium6390 mg

Potassium3816 mg

Calcium585 mg

Iron15 mg

Magnesium592 mg

Phosphorus484 mg

Zinc3.3 mg

Copper1.2 mg

Manganese3.6 mg

Vitamin D3 mcg

Vitamin C3.1 mg

Vitamin A328 mcg

Vitamin E20 mg

Vitamin K26 mcg

Vitamin B62.1 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)3 mg

Folate135 mcg

Choline594 mg

Caffeine0 mg

Water713 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 126. The excerpt below is the record exactly as published.

R. BEST STEAMED BROWN BREAD. Three cups sour milk or buttermilk, two-thirds cup of molasses, three eggs, one tea- spoon ginger, two teaspoons soda heaped a little, a little salt, one-third part flour, two- thirds part corn mea

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