Graham flour

Graham Muffins Recipe

/ sandramervillehart

I bought some Whole Wheat Graham Flour for another recipe and had plenty left to try this 1870s recipe for Graham Muffins from Mrs. R. L. Partridge.

Preheat oven to 425 degrees. Spray cooking spray on a muffin pan or use cupcake liners.

The first ingredient is 1 cup of sour milk. To make this, stir 1 tablespoon of vinegar or lemon juice per cup of milk. (If you don’t have either of these, use 1 teaspoon of cream of tartar.) Set it aside to rest for 5 minutes.

In a separate bowl, mix 1 ½ cups Graham flour, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Stir 1 tablespoon of brown sugar into the sour milk.

Add the Graham flour mixture and stir well. Spoon the batter into the prepared muffin pan.

Bake at 425 degrees for 15 minutes.

These hearty gems reminded me of bran muffins. They are dense and rather plain. I put apple butter on it, which tasted delicious.

I recently made Good Graham Gems. The recipe has a few more ingredients but these muffins taste very similar to them.

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.

Quick Graham Bread Recipe

/ sandramervillehart

The author of 1877 Cookbook Buckeye Cookery and Practical Housekeeping included meal suggestions. A springtime breakfast meal suggestion is: fried ham, scrambled eggs, fried mush, potatoes boiled in jackets, Graham bread, radishes, coffee, tea, and chocolate. Sounds like a lot of food!

The cookbook includes recipes for some of these. Today I’m sharing one for Quick Graham Bread. This recipe from Mrs. E.J.W. makes 2 loaves. Next time I will halve the ingredients.

Preheat oven to 375 degrees. Grease a bread baking pan or use cooking spray.

The first ingredient is 3 cups of sour milk. To make this, stir 1 tablespoon of vinegar or lemon juice per cup of milk so I added 3 tablespoons of vinegar and set it aside to rest for at least 5 minutes.

Dissolve 2 teaspoons of baking soda in a small amount of hot water and set aside.

Stir ½ cup molasses into the sour milk. Add 1 teaspoon of salt and the dissolved soda. Stir. Add “as much Graham flour as can be stirred in with a spoon.” I used about 6 ½ cups.

Immediately pour into prepared bread pan and bake about 45 minutes.

Molasses gives this bread a sweet flavor, but not sweet like banana bread or blueberry bread. I ate it with salami and cream cheese, which gave the whole sandwich an unusual flavor that I enjoyed. I think it would taste good with chicken salad or ham salad.

This makes a hearty bread.

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.