Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Steamed Graham Bread
From Farm and home cook book and housekeeper's assistant, 1907
Serves 5
A modern interpretation · AI-generated from the original record
Ingredients
- 1 1/2 cups graham flour
- 1 cup wheat flour
- 1/2 cup corn meal
- 1 teasp baking powder
- 1/2 cup sugar
- 1 egg
- 2 tablesp butter
- 1 cup sweet milk
- 1 cup buttermilk
- 1 teasp soda
- 1 1/2 cups molasses
- a pinch salt
Method
Combine graham flour, wheat flour, cornmeal, baking powder, sugar, egg, butter, sweet milk, buttermilk, dissolved soda, and molasses.
Steam for 2 hours, then bake for 20 minutes.
Nutrition per serving
838Calories
13 gProtein
184 gCarbs
12 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 9. The excerpt below is the record exactly as published.
1 cup buttermilk. Mix well, then turn into greased pans and bake V2 hour. If liked 1 or 2 tablesp sugar may be added. — [J. B. J., O. Baked Graham Bread To V2 cup molasses or scant % cup brown sugar add V2 cup each white flour and corn meal, 2 cups each graham flour and sour milk, and 1 teasp soda dissolved in a little warm water, added last. Bake in 1-lb baking powder cans, about % hour. — [Mrs. B. W. A., Cal. Steamed Graham Bread To 1 % cups graham flour add 1 cup wheat flour, ^/^ cup corn, meal, 1 teasp baking powder, i/^ cup sugar, 1 egg, 2 tablesp butter, 1 cup each sweet milk and buttermilk in which dissolve 1 teasp soda, 1 % cups molasses, and a pinch salt
Cook this with the app: pantry check, scaling, and the assistant.