Brown Bread
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
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A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- One cupful of rye meal
- a teaspoonful of soda
- one teaspoonful of salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- One cupful of rye meal, one of Indian meal, one of molasses, two of flour, one pint and a half of sour milk, a teaspoonful of soda, an egg, one teaspoonful of salt.
- Mix the dry ingredients together.
- Dissolve the soda in two table-spoonfuls of boiling water.
- Add it and the milk to the molasses.
- Stir well, and pour on the other mixed ingredients.
- Beat the egg and add it.
- Mix thoroughly, and pour into a well-buttered tin pan that holds two quarts.
- Steam four hours, and then put in the oven for half an hour.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Wooden spoon