Boston Brown Bread

Ingredients

• 1* cups of milk
• H cups of Purity Cornmeal
• 1 cup Purity Flour
• 1 teaspoon salt
• 1 cup Graham flour
• the soda dis- solved ma tablespoon warm water

Method

1. 1

   Mix cornmeal, flour, Graham flour and salt thoroughly, add milk and molasses and last the soda dissolved in warm water.

2. 2

   Steam for 4 hours.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 32. The excerpt below is the record exactly as published.

1 teaspoon salt. J cup molasses. 1 cup sour milk. 2 eggs. 2 tablespoons melted butter. <^ift tnopflipr tlie cornmeal flour and salt. Dissolve the soda in the sour milk and then add to it the sifted'l 3ien;s.''Add^ and beat thoroughly, f ^ the ^gg^' -^t^^-^hl' w^^^^ butter. Bake m hot, well-greased pans m a moderately hot oven for i an hour. This will mal^e mufiins. CORNMEAL GEMS i cup Purity Cornmeal. 1 cup Purity Flour. 3 teaspoons baking powder. 1 tablespoon sugar. Mix and sift the dry ingredients. Add milk gradually, egg well beaten and melted butter. Bake in hot oven in buttered gem pans for 25 minutes. 1 tablespoon melted butter. i teaspoon salt. I cup milk. 1 egg. STEAMED INDIA PUDDING WITH RAISINS to make batter that will pour. Turn into a well-greased dish. Cover tightly and steam steacuiy hours. Page Fifty-one *) — f puRiiy * jjr\ FLOUR More Bread and Better Bread JOHNNY CAKE li cups Purity Cornmeal. 1 cup Purity Flour. i teaspoon salt. 1 cup sour milk. 1 cup sugar. 2 tablespoons lard or butter. 1 teaspoon soda dissolved in hot water. Mix as Corn Bread. BOSTON BROWN BREAD 1* cups of milk. , H cups of Purity Cornmeal. ] ZL^ u 1 cup Purity Flour. ] teaspoon salt. 1 cup Graham flour. ^ *'^'P°°° '°<^^- .nlvJ^i^ cornmeal, flour, Graham flour and salt thoroughly, add milk and molasses and last the «oda dis- solved ma tablespoon warm water

Cook this with the app: pantry check, scaling, and the assistant.