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Julie M. Clagett cookbook, June 1, 1886
Item 5
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Graham Bread 1 good sized potato mashed finely, with potato water, cool then dissolve 1 cake of Compressed yeast in it, Add white flour to make a stiff batter about a quart of sponge in all. Stand over night in a cool place In morning scald one pint of milk, add 1 tablespoonful lard slightly heaped 1 tablespoonful salt, 2/3 cup of New Orleans molasses with 1 level
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Graham Bread 1 good sized potato mashed finely, with potato water, cool then dissolve 1 cake of Compressed yeast in it, Add white flour to make a stiff batter about a quart of sponge in all. Stand over night in a cool place In morning scald one pint of milk, add 1 tablespoonful lard slightly heaped 1 tablespoonful salt, 2/3 cup of New Orleans molasses with 1 level
Szathmary Culinary Manuscripts and Cookbooks
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