Steamed Oatmeal Bread

Name: Steamed Oatmeal Bread
Ingredients: 1½ cups rolled oats; 2 tablespoons baking-powder; ½ cups milk; ½ cups cornmeal; ⅛ teaspoon soda; 1 egg; 1½ teaspoons salt; 3 tablespoons molasses; 2 tablespoons melted fat

From Metropolitan cook book, 1918

Presented as published in 1918. 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 Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 10. The excerpt below is the record exactly as published.

1 teaspoon salt f cup molasses 1 cup cornmeal | tablespoon soda 2 cups sour milk I cup Graham flour Measure, mix and sift dry ingredients. Add the liquids and beat thoroughly. Pour mixture into well-greased steamer mold. Cover closely and steam about 4 hours. Raisins may be added to the mixture. STEAMED OATMEAL BREAD 1| cups rolled oats 2 tablespoons baking-powder H cups milk H cups cornmeal J teaspoon soda 1 egg I I teaspoons salt 3 tablespoons molasses 2 tablespoons melted fat

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