Raisin Graham Bread
A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).
A historical recipe
Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). 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
- one cup seeded raisins
- two-thirds cup molasses
- two cups milk
- four cups graham flour
- one egg
Method
- Mrs.
- Clara A.
- Baldwin One-half cup to one cup seeded raisins;
- one egg;
- two-thirds cup molasses;
- one rounding teaspoonful soda dissolved in a little hot water;
- two cups milk;
- four cups graham flour.
- Mix and bake one and one-half hours in slow oven.
Plating
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