Boston Brown Bread
From Food and health, 1916
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 28. The excerpt below is the record exactly as published.
Boston brown bread. Boston brown bread. What and how much. Corn meal ij cup Rye or Graham 2 cups Salt I teaspoonful Soda I teaspoonful Molasses i cup Thick sour milk 2 cups Butter (melted) 2 tablespoonfuls
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