Steamed Brown Bread
From The new home cook book, 1896
Serves 8
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 113. The excerpt below is the record exactly as published.
one teaspoon of salt ; steam four hours. BEOWN STEAMED BEEAD. Mrs. G. B. Griffin. Two cups corn meal, one cup Graham flour, one cup white flour, one cup molasses, two cups sour milk, one cup sweet milk, one teaspoon saleratus ; steam four hours. BEOWN BEEAD. Mrs. J. M. Durand. Scald two quarts of Indian meal ; when sufficiently cool add two quarts of rye meal, one-half cup of yeast, one- half cup of molasses ; add warm water, and stir hard as you can well with a spoon ; set down to rise ; when light stir well ; put in pans to rise a second time. Steam one hour, and let bake from one-half to one hour. BEOWN BEEAD. Mrs. G. F. De Forrest, Freeport, 111. One and a half pints of thick sour milk, one and a half cups Graham flour, one and a half cups rye flour, two cups two-thirds full of Indian meal, one-half cup of mo- VALUABLE RECIPES. 285 lasses, salt, one heaping teaspoon soda beaten into the milk before adding the other ingredients. Steam five hours. Very fine. STEAMED BEOW^T BEEAD. Mrs. C. G. Smith. One pint of sweet milk, four tablespoons of molasses, one cup of Indian meal, two cups of rye or Graham flour, one teaspoon of salt, one of saleratus
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