Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Graham and Corn Bread
From Buckeye cookery, 1892
Serves 8
Use either yellow or white corn, ground coarse, for mush, and white, ground fine, for bread.
A modern interpretation · AI-generated from the original record
Ingredients
- a little brown sugar or molasses
- a little lard or butter
Method
For these coarse breads, always add a little brown sugar or molasses, and the amount given in the recipes may be increased according to taste.
Graham rises rather more quickly than fine flour and should not be allowed to rise quite as light.
The pans should be greased more thoroughly for Graham and corn bread than for that made from fine flour.
As published
This recipe was extracted from Buckeye cookery (1892), page 7. The excerpt below is the record exactly as published.
GRAHAM AND Corn BREAD. It is very desirable that every family should have a constant _ supply of bread made of unbolted flour, or rye and Indian corn. _ Most persons find it palatable, and it promotes health. For these coarse breads, always add a little brown sugar or molasses, and the amount given in the recipes may be increased according to taste. ait tary lives, as the coarse particles stimulate the digestive organs, They rise quicker and in a less warm atmosphere than without _ sweetening. A little lard or butter
Cook this with the app: pantry check, scaling, and the assistant.