Steamed Whole Wheat Loaf

Ingredients

• one-half cup molasses
• two cups sour milk
• one egg
• two even teaspoons soda
• one even teaspoon salt
• three cups (a little scant) of whole wheat flour

Method

1. 1

   Mix ingredients and steam for three or four hours.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 3. The excerpt below is the record exactly as published.

One egg, half cup sugar, butter size ot an egg, one and a half cups sour milk, one cup wheat flour, one and a half cups graham flour, half a teaspoon soda; bake in hot roll pans. 6. Indian Meal. One cup meal scalded in one pint milk, butter size of an egg, tablespoon sugar, salt, one egg, half cup yealst and flour enough for rather a stiff batter; bake in a quick oven. BREAD. 9 7. Raised. One pint sweet milk, half cup yeast, two tablespoons sugar, flour enough to make batter a little thicker than for fritters; rise over night; add in the morning two eggs, and bake in a quick oven. 8. Raised. One quart flour, half a teacup yeast, two well beaten eggs, one and a half pints warm milk, half a gill melted butter; let rise, and when light bake in rings well buttered. 9. Rye. One pint so ur milk, one pint rye meal, half cup molasses, one eggy one teaspoon saleratus, cup flour. Bake one-half hour. 10. White. One cup milk, one and a half cups flour, one heaping teaspoon baking powder, whites of two ^ggs, one-fourth cup butter, a little salt; bake in a quick oven. Pancakes. One Gggy one cup milk, one pint flour, half teaspoon soda, teaspoon cream tartar, salt; drop from teaspoon in hot lard; eat with syrup for breakfast. 2. One egg, a little nutmeg, two-thirds cup sugar, one cup milk, teaspoon soda, two cream tartar, three cups flour; drop in hot fat. Parker House Rolls. Three-quarters cup yeast,three- quarters cup butter, three pints flour, one tablespoon sugar, one teaspoon salt; scald the milk and cool it, rise all day, cut out at night, and rise until morning; bake in a quick oven; fold over the edges, and put a bit of butter between the folds. As biscuit, just as nice with less butter. Potato Biscuit. At 9 a. M.^.(if wanted for tea) dis- solve one-half yeast cake in one cup warm water, add one cup mashed potato and one cup flour and a little salt; let it rise till noon, then add one-half cup lard, one-third cup sugar, two eggs and flour enough to 10 BREAD. knead, but do not knead it; let it rise again till 4 o'clock; then knead and form into biscuit and let rise ; brush the tops with milk; bake ten or fifteen minutes. Potato Cakes. Half a dozen common sized pota- toes, boiled and mashed smooth, a spoonful flour, two eggs, salt and pepper; stir until quite soft; fry like fritters. Potato Rolls. Boil one pint of sliced and peeled potatoes, pour off the water, mash fine, add one pint and a half of water, then strain; one-half cup sugar, tablespoon lard, teacup yeast; rise over night; this makes one loaf and a pan of rolls. Quaker Biscuit. Scald one cupful Quaker rolled oats with one pint bDiling water, and let it stand one hour; add one-half tablespoon shortening, a scant half cup molasses, one-half tablespoon salt, one-half yeast cake, dissolved in one-third cup lukewarm water, one quart flour; let rise, shape, rise again and bake in hot oven twenty minutes. Rice Crumpets. Two cups warm milk, one cup cold boiled rice, one tablespoon white sugar, two table- spoons melted butter, half a cup liquid yeast, flour to make a thick batter, salt to taste; beat the mixture well and let it rise till very light; just before putting into gem pans add a bit of soda dissolved in hot water; serve hot; bake about twenty minutes. Rusks. Make a sponge of two cups milk, one cup yeast, salt, flour enough for stiff batter; set it to rise at noon; in the evening mix in a cup of butter, two cups sugar, two eggs well beaten; let it stand all night to rise; in the morning mould into cakes, put them into pans so as not to touch; let them rise again, then bake; a little cinnamon may be added if desired. BREAD. II Raised Rye Bread. Pour one cup boiling water on one cup flour; when free from lumps add one heaping cup rye flour, or sifted rye meal, three-fourths cup molasses, a little salt, and scant half yeast cake; mix with three cups lukewarm water, adding flour to form a stiff batter; do this at night. In the morning take out with a spoon enough to fill. gem pan, (one dozen); let them rise about ten or fifteen minutes in the pan before baking; to the rest of the dough add a little more flour and a bit of butter and make into loaves; let it rise a little before baking; bake slowly. Raised Rye Biscuit* Three cups white flour, one cup rye flour, one-half cup sugar, one teaspoon salt, and a pinch of soda all sifted together; rub into this one teaspoon shortening, dissolve one-half yeast cake, and mix altogether with lukewarm milk and water to the consistency of raised dough; let it rise over night; in the morning form into biscuit and let rise again. Rye Rolls. Two cups rye meal, one cup flour, half teaspoop salt, a scant cup molasses, two full cups but- ter-milk or sour milk, a heaping teaspoon soda; beat in an egg the last thing; bake in a quick oven in gem pans. Squash Biscuit. One cup sifted squash, one-half cup sugar, one cup milk, one-half cup yeast, one-half tea- spoon saleratus, butter size of a large egg; flour to roll out. Squash Fritters. One pint sifted squash, one quart milk, three eggs, one teaspoon soda, salt, enough flour to make little stiffer batter than for common fritters. Squash Gems. One-half cup stewed snd sifted squash, one-fourth cup sugar, one cup milk, one egg, two cups flour, one heaping teaspoon baking powder. 12 BREAD. Squash Griddle Cakes. One cup sifted squash, one cup sweet milk, one egg, flour enough to make them the right consistency. Steamed Whole Wheat Loaf. One-half cup molas- ses, two cups sour milk, one cgg^ two even teaspoons soda, one even teaspoon salt, three cups (a little scant) of whole wheat flour

Cook this with the app: pantry check, scaling, and the assistant.