Rye Bread
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 11. The excerpt below is the record exactly as published.
RYE BREAD. One pint rye meal, one pint Indian meal, one cup molasses, one teaspoon saleratus, one teaspoon salt, two cups sour milk
Cook this with the app: pantry check, scaling, and the assistant.