Steamed Brown Bread No. 2
From The national course in home economics, 1917
Serves 2
Ensure it boils steadily.
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.
TEAMED BROWN BREAD— No. 2. The ingredients are: one coffee-cupful of graham flour, one coffee- cupful of yellow corn-meal, one coffee-cupful of white flour. Sift them together, sift into the flour one teaspoonful of salt, one teaspoonful of soda; one-half of a teacupful of sugar, three-quarters of a cupful of molasses (not syrup), two cupfuls of sour milk
Cook this with the app: pantry check, scaling, and the assistant.