Boston Brown Bread
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 56. The excerpt below is the record exactly as published.
Boston Brown Bread 1 c. rye meal 2 c. sour milk 1 c. corn meal 2 ts. soda 1 c. graham flour 1 ts. salt f c. molasses
Cook this with the app: pantry check, scaling, and the assistant.