Steamed Brown Bread
From The national course in home economics, 1917
Serves 2
Adjust steaming time based on loaf size.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 105. The excerpt below is the record exactly as published.
STEAMED BROWN BREAD. To one well-beaten ^^^ add two cupfuls of graham flour, one cupful of wheat, one cupful of molasses, a little salt and enough sour mlik to which has been added soda to mix the ingredients
Cook this with the app: pantry check, scaling, and the assistant.