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Boston Brown Bread
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
Nutrition per serving
624Calories
21 gProtein
105 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein21 g
Carbohydrates105 g
Fiber4.1 g
Sugars41 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol208 mg
Sodium742 mg
Potassium1140 mg
Calcium349 mg
Iron6.6 mg
Magnesium182 mg
Phosphorus435 mg
Zinc3.1 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.6 mg
Folate114 mcg
Choline187 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 64. The excerpt below is the record exactly as published.
BOSTON BROWN BREAD Yellow corn-meal, 1 cup. White flour, % cup. Salt, 1 teaspoon. Eggs, 4. Graham flour, 1 cup. New Orleans molasses (good), % cup. Milk, about 3 cups.
Cook this with the app: pantry check, scaling, and the assistant.