Boston Brown Bread
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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 The new home cook book (1896), page 114. The excerpt below is the record exactly as published.
BOSTON BEOWN BEEAD. Mrs. F. E. Stearns. One and one-half cups of Graham flour, two cups of 286 THE HOME COOK BOOK. corn meal, one-half cup of molasses, one pint of swe^^ milk, and one-half a teaspoon of soda ; steam three hours. BEOWN BEEAD Mrs. Kent. Three and one-half cups of Graham flour, two of cori\ meal, three of sour milk, one-half of molasses, one and one-half teaspoons of soda ; steam two and one-half hours, and put in the oven for fifteen minutes. BEOWN BEEAD. Mrs. E. Wood. One quart of Graham flour, one pint of wheat flour, one-half cup of brown sugar, one pint of yeast, a little salt ; let rise ; put in pans ; stand short time to rise, and then bake. BOSTON BEOWN BEEAD. Mrs. L. Gilbert, Evanston. Three teacups Graham flour, two teacups corn meal
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Cook this with the app: pantry check, scaling, and the assistant.