Boston Brown Bread 2

Name: Boston Brown Bread 2
Ingredients: 2 cups yellow Indian corn meal; 1 cup rye meal; 1 cup flour; 2 cups milk; 1 cup molasses; 1/2 teaspoon salt; 3 teaspoons Royal Baking Powder

From Royal baker and pastry cook, 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

Nutrition per serving

3236Calories

63 gProtein

696 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories3236 kcal

Protein63 g

Carbohydrates696 g

Fiber24 g

Sugars277 g

Total Fat25 g

Saturated Fat10 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol58 mg

Sodium2551 mg

Potassium6566 mg

Calcium2316 mg

Iron30 mg

Magnesium1063 mg

Phosphorus2591 mg

Zinc8.2 mg

Copper2.4 mg

Manganese9 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A190 mcg

Vitamin E2.1 mg

Vitamin K6 mcg

Vitamin B63.4 mg

Vitamin B122.6 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate330 mcg

Choline179 mg

Caffeine0 mg

Water561 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 3. The excerpt below is the record exactly as published.

Boston Brown Bread. — y pint flour, 1 pint Indian corn meal, y pint rye flour, 2 po¬ tatoes, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, y2 pint water. Sift flour, corn meal, rye flour, sugar, salt, and baking powder together thor¬ oughly. Peel, wash, and boil well 2 mealy po¬ tatoes, rub them through a sieve, diluting with water. When this is quite cold use it to mix flour, etc. , into a batter. Pour into well- greased mold having a cover. Place it in saucepan half full of boiling water, where the loaf will simmer 1 hour, without water getting into it. Remove it then, take off cover, finish by baking in fairly hot oven about 30minutes. AND PASTRY COOK Boston Brown Bread, 2. — 2 cups yellow Indian corn meal, 1 cup rye meal, 1 cup flour, 2 cups milk, 1 cup molasses, y2 teaspoon salt, 3 teaspoons Royal Baking Powder

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