Breakfast
Graham bread without yeast
Graham bread without yeast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to three and one-half cups of graham flour add two cups of sour milk, one cup of new.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- To three and one-half cups of graham flour add two cups of sour milk, one cup of New Orleans molasses, a pinch of salt and one teaspoonful of soda dissolved in hot water.
- Bake in a slow oven one hour.
Historical transcription
Source method
- 1
To three and one-half cups of graham flour add two cups of sour milk, one cup of New Orleans molasses, a pinch of salt and one teaspoonful of soda dissolved in hot water. Bake in a slow oven one hour.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.