Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Brown Bread
From The New century cook book, 1899
Serves 8
Recipe by Mrs. J. W. Nicholson.
A modern interpretation · AI-generated from the original record
Ingredients
- Three-fourths cup molasses
- one-half cup sugar
- two cups of sour milk or cream
- one teaspoonful soda
- one pound or one quart of graham flour
- a pinch of salt
Method
Stir ingredients together, put in well-buttered tin pans, and bake for one hour in a moderate oven.
Nutrition per serving
555Calories
7 gProtein
82 gCarbs
23 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 2. The excerpt below is the record exactly as published.
Brown Bread Three-fourths cup Indian meal, same of flour, one scant cup sour milk, one-third cup molasses, one-half teaspoon soda dissolved in little water, pinch of salt, steam one and one-half hours. Put on over cold water, but keep boiling after it once boils. Brown in oven. Cook in pound baking powder cans well greased. M. W. Boston Brown Bread, with Raisins. One cup New Orleans molasses, three cups sour milk, two cups rye flour, two cups graham flour, one cup cornmeal, one- quarter teaspoon ginger, one saltspoon each of cloves, cinnamon, and salt, two even teaspoonfuls soda dissolved in a little warm water. Mix thoroughly, then stir in the mixture one teacup seeded raisins well floured. Grease cans well, and half fill with the mixture. Steam steadily for three hours, then place in the oven five minutes. Mrs. L. C. Pitner. Brown Bread. Three-fourths cup molasses, one-half cup sugar, two cups of sour milk or cream, one teaspoonful soda. Stir well together and add one pound or one quart of graham flour, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.