Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Brown Bread
From Buckeye cookery, 1892
Serves 4
Brown breads are better when steamed over cold water.
A modern interpretation · AI-generated from the original record
Ingredients
- one quart sour milk
- one-half cup molasses
- one and one-half tea-spoons soda
- one and one-half pints cold water
- two cups corn meal
- one cup Graham flour
- one tea-spoon salt
Method
Put all ingredients in a pot over cold water, bring to a boil, and steam for four hours.
Brown in the oven afterward.
As published
This recipe was extracted from Buckeye cookery (1892), page 14. The excerpt below is the record exactly as published.
one and one-half tea-spoons soda, i wn one and one-half pints cold water, ‘Put on stove over cold water ay all brown breads are better when put on to steam over cold water, which | is afterwards brought to the boiling point and kept coe _ stantly boiling until bread is done); steam “four hours, and brane ay a i over: in the oven. | Bry Brown BREAD. ‘aS ier and one-half cu ps sour milk, and one-half cup molasses; into ae put one heaping tea-spoon soda, two cups corn meal, one cup ah Graham flour and one tea- ‘spoon salt. Use coffee cups. Steam three hours, and afterwards brown in oven.—Mrs. D. Bassett, Min _seapolis, Minn. . | bq Blo ys Bae. wirH Horsrorp’s ‘Bread PREPARATION. One and a fourth cups sweet milk, one cup each corn meal and a Graham, one-half cup molasses, and one measure (measures are furnished with the Horsford) each of Horsford’s Bread Preparation. Use coffee cups. BREAD WITH Muse. Q Pout two quarts hot corn-meal mush, Haile as for eating, over two. quarts flour (wheat or Graham); when cool, add one Gael sponge, one coffee cup molasses, one tea-spoon salt, half tea-spoon | soda; mix well together; add more flour if needed, and knead thoroughly ; mold into small loaves; let rise and bake in small dripping pans (a loaf in a pan), or pie-tins, in a moderate oven; — when done, rub over with butter, place on the side, wrap in a cloak : and when cold put in a jaror box. This recipe makes three good-_ eized loaves'and keeps moist longer than all Graham bread. Mrs, , Ww. Migs Woods, Marysville, Ohio. ¢ CRaaon ase BREAD. . One cup sweet milk, _two cups sour milk, two-thirds cup molas ses, one cup flour, four cups corn meal, two tea-spoons soda; steam three hours, and. brown a few minutes in the oven.— Mrs. Canby, Hae mntaine, ‘Ohio, te ay, ‘One quart sour milk
Cook this with the app: pantry check, scaling, and the assistant.