The Dixie Cook-Book

“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.

Home › Bread-Making › Quick Graham Bread

Quick Graham Bread

One and a half pints sour milk, half cup New Orleans molasses, a little salt, two tea-spoons soda dissolved in a little hot water, and as much Graham flour as can be stirred in with a spoon; pour in well-greased pan, put in oven as soon as mixed, and bake two hours. -Mrs. E. J. W.

Read next

← Graham Bread (To one and a half pints)Rye and Indian Bread →