{"id":7431,"slug":"brown-bread","title":"BROWN BREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of rye","one cup of graham flour","one cup of corn-meal","one teaspoon of salt","one teaspoon of soda","one cup of molasses","two cups of sour milk"],"ingredients_norm":["rye","graham flour","corn meal","salt","soda","molasses","sour milk"],"steps":["Mix and sift together one cup each of rye, graham flour, corn-meal and one teaspoon of salt.","Dissolve one teaspoon of soda in one cup of molasses.","Add alternately to flour with two cups of sour milk.","Grease one-pound baking-powder cans, put in the dough and boil two and one-half hours, keeping the water always three-fourths up around the tins.","Turn out on baking-tins and place in the oven fifteen minutes to brown."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w66:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d615abe7a98239e77d7bf437d8abebfb00e23b716f32e02b7832d2e16e6d5915","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brown-bread"}