Ryzon Steamed Brown Bread
From Ryzon baking book, 1916
Sufficient for one medium-sized loaf.
Presented as published in 1916. 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 Ryzon baking book (1916) by Marion Harris Neil, page 6. The excerpt below is the record exactly as published.
RYZON STEAMED BROWN BREAD BY MRS. A. L. CAYZER, EVANSTON, ILL. 2 level cupfuls (12 ounces) corn meal. I cupful {yi pint) molasses. 1 level cupful (5 ounces) graham flour. 2 cupfuls (l pint) cold water. yi level teaspoonful soda. 2 level teaspoonfuls Ryzon. 1 level teaspoonful salt
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