Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)
BREADS - WARM AND COLD
BROWN BREAD (5 recipes)
Brown Bread #1
Take 2 eggs, 1 cup of sour milk, 1 cup of molasses, 1 teaspoonful of soda, 1 cup of corn meal, 2 cups of graham flour, 1 tablespoonful of melted butter, and 1/2 cup of hot water. Mix and steam 2 hours.
Sister Lucy Magie, Tropico, Cal.
Brown Bread #2
Take 1 quart of corn meal after it is sifted, 1 pint of flour, 1 quart of sour milk, 1 1/2 pints of molasses, 1 teaspoonful of soda, 1 teaspoonful of salt'. Steam 3 hours and then bake just enough to brown the top.
Sister Nancy Babcock, Nora Springs, Iowa.
Brown Bread #3
Take 3 cups of corn meal, 1 cup of flour, 1 cup of Orleans molasses, 4 cups of milk, 1 teaspoonful of salt, and 1 teaspoonful of soda. Steam 4 or 5 hours.
Sister Kate Royer, Celina, Ohio.
Brown Bread #4
Take 2 1/2 cups of sour milk and 1/2 cup of molasses: into these put 1 heaping teaspoonful of soda, 2 cups of corn meal, 1 cup of graham flour and 1 teaspoonful of salt. Pour into a covered mold and steam for 3 hours.
Sister Laura E. Goetze, Saratoga, Wyo.
Brown Bread #5
Take 2 cups of flour, 2 cups of corn meal, 1/2 cup of molasses. and 1 teaspoonful of soda. Mix with sour milk so it, can be stirred with a spoon. Steam 3 hours.
Sister Lizzie Mineely, Johnstown, Pa.