Steamed Entire Wheat Bread
From The national course in home economics, 1917
Serves 8
Elsie Rich
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 106. The excerpt below is the record exactly as published.
STEAHED ENTIRE WHEAT BREAD. One-half of a cupful of molasses, one teaspoonful of soda dissolved in the molasses, one pint of sweet milk, one teaspoonful of salt. Take sufficient flour to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.