| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread, Osg |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Molasses |
|
|
Sugar |
| 1 |
|
Egg |
| 1/2 |
ts |
Salt |
| 1 |
pt |
Milk; sour |
| 1 |
c |
Flour; white |
| 1 |
qt |
Graham flour |
| 1 |
tb |
Baking soda |
| 1 |
c |
Raisins |
INSTRUCTIONS
Measure 1/2 - 3/4 c. molasses, filling remainder of cup with sugar.
Roll raisins in flour before adding to batter. Bake in very slow oven
1 1/2 hours.
Note: Very slow oven is 240 - 350 F.
Source: Fairview Grange, Morgan County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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