{"id":6071,"slug":"four-o-clock-tea-bran-bread","title":"Four o'clock tea bran bread.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two cups of bran","one cup of Educator entire wheat flour","one cup of white flour","one-half teaspoonful of salt","one teaspoonful of soda","one-half cup of molasses","one-half cup of water and two cups of milk, or one cup of milk and another one of water"],"ingredients_norm":["bran","educator entire wheat flour","white flour","salt","soda","molasses","water and cups of milk or cup of milk and another of water"],"steps":["Make a batter with two cups of bran, one cup of Educator entire wheat flour, one cup of white flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses, one-half cup of water and two cups of milk, or one cup of milk and another one of water.","Spread the batter about one inch thick in the pan, and cook in a slow oven."],"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/39550","source_ref":"pg:39550:w116:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ab34588447378d3a62e5fba8965c953ade9de413505f22320cf16529d6448c66","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/four-o-clock-tea-bran-bread"}