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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.