Sour Milk Graham Bread
From Metropolitan cook book, 1918
Presented as published in 1918. 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 Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 10. The excerpt below is the record exactly as published.
SOUR MILK GRAHAM BREAD 3 cups Graham flout 1 teaspoon salt 1 tablespoon baking-powder 1 cup white flour 1 teaspoon soda 2 cups sour milk I cup brown sugar Measure, mix and sift dry ingredients. Add the sour milk and beat mixture thoroughly until ingredients are thoroughly mixed. Drop mixture inta well-greased bread pans and bake in a moderately hot oven about 1 hour. MUFFINS 17 GRAHAM BAKING-POWDER NUT BREAD 3 cups Graham flour
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