Steamed Brown Bread
From The New century cook book, 1899
Serves 5
A lard bucket is very good to boil it in. Mrs. H. O. Bates.
Presented as published in 1899. 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 century cook book (1899), page 3. The excerpt below is the record exactly as published.
a little salt. Steam three hours and bake one-half hour. Mrs. N. C. T. Steamed Brown Bread. One cup flour, one cup rye meal, one cup corn meal, one- half cup molasses, one and one-half cups sour milk, one egg, a bit of salt, one teaspoonful soda. Steam for three hours, then set the pan in the oven for ten or twenty minutes. Mrs. Milheming. 10 New Century Cook Book. Steamed Brown Bread. Three cups buttermilk, one cup molasses, one cup corn meal, four cups graham flour (sifted after measuring), two even teaspoonsful soda, one teaspoonful salt. Mix together and put in four one-pound baking powder cans, steam two and one-half hours, bake one-half hour. Excellent. M. C. Clark. Brown Bread. Three cups of graham flour, three-fourths cup of molasses, one full cup of sour milk, one small teaspoonful soda, one- half cup of seeded raisins. Ellen E. Hubbard. Brown Bread. Four cups hot water, in which dissolve one heaping tea- spoon soda, one and one-half cups molasses, two tablespoons shortening, mix to a stiff batter with graham flour; steam three hours or bake one and one-half hours. Mrs. Ruth McElwain. Steamed Brown Bread. Stir well together, three cups of cornmeal. two cups rye- meal, one cup flour, one cup molasses, one-half teaspoon of soda, a little salt, and enough milk and water to mix rather thin, about four cups.
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