Baking Powder Graham Bread
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 3 ingredients
- a cup of sugar
- ¹⁄₂ teaspoon of salt
- 1 tablespoon of melted lard
Method
- 1 qt of Graham flour, ¹⁄₂ a cup of sugar, ¹⁄₂ teaspoon of salt, 1 tablespoon of melted lard, 2 heaping teaspoons of baking powder, 2 cups and ¹⁄₂ of milk or part water can be used.
- The wetting depends on the flour.
- It should be mixed quite soft.
- Bake in moderate oven in covered pan 1 hour.
Plating
The plating picture will go here.
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