Rye Bread with Soda

Name: Rye Bread with Soda
Yield: 4 servings
Ingredients: Two and one-half cups sour milk; two-thirds cup molasses; one teaspoon soda; one-half teaspoon salt; two cups sifted wheat flour; three and one-half cups rye meal

From The new practical housekeeping, 1890

Serves 4

All rye may be used if preferred.

Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 22. The excerpt below is the record exactly as published.

Bye Bread with Soda. — Two and one-half cups sour milk, two- thirds cup molasses, one teaspoon soda, one-half teaspoon salt, two cups sifted wheat flour and three and one-half cups rye meal

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