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CUISINE |
TAG |
YIELD |
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Indian |
Breads, Indian |
1 |
Servings |
INGREDIENTS
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To California in one of the |
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Last wagon trains to leave |
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The east. |
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Over a four year period in |
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Her later years she wrote |
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Down the ways and |
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Recipes she had used and |
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Passed them down to me. |
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Some of the foods and |
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Terminology have changed and |
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Is so noted ( ) by me. |
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Date: |
INSTRUCTIONS
Easter Brown Bread
One pint each of rye or Graham (unbolted flour) and Indian (corn) meal, one
cup molasses, three-fourths cup of sour milk (one-half cup sour cream and
one-fourth cup milk), one-half tea-spoons (baking) soda, and one and
one-half 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 one-half cups sour milk (two cups sour cream and
one-half cup milk) and one-half cup molasses; into these put one heaping
tea-spoon soda, two cups corn meal, one cup Graham flour; steam three
hours, and brown a few minutes in the oven.
Cont' nex message
* QMPro 1.0 90-8356 * New Jersey, The Garden State
~-- WILDMAIL!/WC v4.11 * Origin: The Magic Dominion 1:268/420 Analomink
P.A.420-8937 (1:268/420.0)
From: D Roberts My great grandmother, originally from the Passamaquaddy
Indian nation, came
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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