Steamed Bread
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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 home cook book (1896), page 114. The excerpt below is the record exactly as published.
STEAMED BEEAD. Sophia B. Irmberg. One cup flour, one cup rye meal, one cup corn meal one-half cup molasses, one and a half cups of sour milk one egg, little salt, one teaspoon soda
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