Brown Nut Bread
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Beat the eggs and sugar together for 5 minutes.
Add the molasses, baking soda mixed with the sour milk, salt, flours, raisins, and nuts.
Mix well and turn into a greased and floured cake tin.
Bake in a slow oven at 325 degrees Fahrenheit for 1.25 hours.
Original recipe, verbatim
Brown Nut Bread
4 tablespoonfuls melted Crisco }4 cupfuls flour
2 eggs IM cupfuls graham flour
1 cupful sugar yi teaspoonful salt
1 cupful sour milk 1 teaspoonful baking soda
^ cupful New Orleans molasses 1 cupful sultana raisins
1 cupful chopped nut meats
Beat eggs and sugar together for five minutes, then add molasses,
soda mixed with milk, salt, flours, raisins, and nuts. Mix and turn into
Criscoed and floured cake tin and bake in slow oven one and a quarter
hours.
Sufficient for one medium-sized loaf.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.