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Brown Bread

A historical recipe from The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914).

A historical recipe

The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Project Gutenberg eBook #49707.

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 The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Digitised by Project Gutenberg, eBook #49707 (https://www.gutenberg.org/ebooks/49707). 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.

New Zealand. Associated with New Zealand by the book is about New Zealand cookery (Cooking, New Zealand); 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 breakfastcups of wheatmeal 1 small cup flour 1 teaspoon sugar 2 heaped teaspoons Edmonds’ Baking Powder 1 small teaspoon salt 1 tablespoonful butter 1 breakfastcup milk and water Mix all the ingredients with the milk and water into dough, turn out and flatten with hand, inch thick, cut four lines across the top, and prick with fork.
  2. Bake about 20 minutes.
  3. RICE PUDDING (Without Eggs).
  4. Stir sufficient rice in boiling water, let boil quarter of an hour, then drain water off, stirring into the boiled rice a cupful of milk and dessertspoonful of sugar.
  5. Make a custard (see direction for Custard, page 41), put the rice into a dish, mix thoroughly with the custard while hot.
  6. Grate nutmeg on top;
  7. bake as usual.
  8. SAGO PUDDING (Without Eggs).
  9. Stir sufficient sago in boiling water, let boil 15 minutes, then drain water off, stir into the sago a cupful of milk and dessertspoonful sugar;
  10. make custard (see direction for Custard, page 41);
  11. pour the stewed sago into a dish, mix well with the custard while hot.
  12. Grate nutmeg on top;
  13. bake as usual.