Recipe - Great Grandmothers Bread

To California in one of the
Last wagon trains to leave
The east.
Over a four year period in
Her later years she wrote
Down the ways and
Recipes she had used and
Passed them down to me.
Some of the foods and
Terminology have changed and
Is so noted ( ) by me.

Easter Brown Bread

One pint each of rye or Graham (unbolted flour) and Indian (corn) meal, one
cup molasses, threefourths cup of sour milk (onehalf cup sour cream and
onefourth cup milk), onehalf teaspoons (baking) soda, and one and
onehalf pints cold water.

Knead into one loaf then put on stove over cold water and steam for four
hours, and brown over in the oven.

Brown Bread Two and onehalf cups sour milk (two cups sour cream and
onehalf cup milk) and onehalf cup molasses; into these put one heaping
teaspoon soda, two cups corn meal, one cup Graham flour; steam three
hours, and brown a few minutes in the oven.

Cont' nex message

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From: D Roberts My great grandmother, originally from the Passamaquaddy
Indian nation, came

Date:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini