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Aunt Sarah's" Quickly-made Brown Bread

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 2 cups of buttermilk, or thick, sour milk.
  2. 1/2 cup of sugar.
  3. 1/4 cup of molasses.
  4. 1 tablespoonful of melted butter.
  5. 1 egg.
  6. 1 teaspoonful of soda.
  7. 3/4 teaspoonful of salt.
  8. 3-1/2 cups of graham flour.
  9. 1/2 cup of white flour, sifted with 3/4 teaspoonful of baking powder.
  10. The egg was placed in a bowl, and not beaten separately;
  11. sugar and butter were creamed together, before being added;
  12. then mix in salt and molasses, and gradually add buttermilk, in which the soda had been dissolved;
  13. then add white and graham flour, 3/4 cups of raisins may be added, if liked.
  14. Bake in a bread pan in a moderately hot oven.