Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Brown Bread
From The Blue grass cook book, 1904
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- Set a sponge just as for white bread.
- One cup of black molasses
- water enough to moisten.
Method
Instead of adding white flour, make of equal parts of graham and rye flour.
Stir with a spoon, and do not knead as white bread.
Bake in pans.
Nutrition per serving
143Calories
1 gProtein
35 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.
BROWN BREAD V. C. G. Set a sponge just as for white bread. Instead of adding white flour, make of equal parts of graham and rye flour. One cup of black molasses and water enough to moisten.
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