Steamed Brown 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
- 1 cup of Indian meal
- 1 cup of molasses
- 1 cup of rye flour
- 2 cups Graham flour
- 1¹⁄₂ pints of sour milk
- 1 teaspoon of soda
- 1 teaspoon of salt
- two tablespoons of boiling water
- 1 egg
Method
- 1 cup of Indian meal, 1 cup of molasses, 1 cup of rye flour, 2 cups Graham flour, 1¹⁄₂ pints of sour milk, 1 teaspoon of soda, 1 teaspoon of salt, 1 egg.
- Mix the dry ingredients together, dissolve the soda in two tablespoons of boiling water, add it to the milk, molasses stir well and pour in the other ingredients, beat the egg and add it.
- Mix thoroughly and pour into well buttered tin pan that holds 2 quarts.
- Steam 4 hours and then put in the oven for ¹⁄₂ hour.
Plating
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