Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Graham Bread
From Twentieth century home cook book, 1905
Serves 8
Can also make puffs by mixing with sweet milk and an egg.
A modern interpretation · AI-generated from the original record
Ingredients
- Graham flour
- one cupful of sweet milk
- one egg
Method
Make a sponge as for white bread.
If liked, add a little syrup or sugar.
Let it rise only once before putting into pans.
For 'gems', stir the Graham flour into cold water to form a stiff batter and bake in gem pans in a quick oven.
Nutrition per serving
107Calories
3 gProtein
17 gCarbs
3 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 7. The excerpt below is the record exactly as published.
Graham Bread. Make a sponge as for white bread, as a (Iraham sponge is apt to sour, or use pai't of the sponge to make a soft dough. If liked, a little sj^rup or sugar may be added. Let it rise only once before putting into the pans. If you proceed as you do with white bread, you will not fail. If you wish all Graham bread, for a change, you can make the " gems" by stirring the Graham flour into cold water, so as to form a stiff batter, and bake in gem pans, in a quick oven; or puffs may be made by taking one cupful of sweet milk, one egg
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