Graham Bread
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). 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
- 1 Pint of milk
- 2 Tablespoons of sugar
- 1 Teaspoon of salt
- 2 Cups of white flour
- a spoon into a round mass
Method
- 1 Pint of milk.
- 2 Tablespoons of sugar.
- 1 Teaspoon of salt.
- ⅕ Cake of compressed yeast.
- 2 Cups of white flour.
- Enough Graham flour to make a dough.
- Scald some milk, and from it measure a pint;
- to this add the sugar and salt.
- While it is cooling sift some Graham flour, being careful to exclude the chaff or outside silicious covering of the grain, but nothing else.
- When the milk has become lukewarm, put in the yeast, which has previously been dissolved in a little cold water, and the white flour (sifted), with enough of the Graham to make a dough which shall be stiff, but yet not stiff enough to mold.
- Mix thoroughly, and shape it with a spoon into a round mass in the dish.
- After this follow the same directions as for water bread, letting it rise the same time, and baking it in the same manner.
- After the dough has risen, although it is soft, it can be shaped into a loaf on the bread-board, but not molded.
Plating
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