Boston Brown Bread

Ingredients

• 1 quart graham flour
• 1 tablespoon molasses
• 2 teaspoons cream tartar
• 1 tablespoon lard
• 1 teaspoon soda
• Sour milk for stiff batter

Method

1. 1

   Grease mould well, and steam for 3 hours.

2. 2

   After removing from mould, put the bread in a hot oven for five minutes to form a light crust.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 3. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD. Mrs. Henry Bicklehaiipt. 2 cups graham flour. 1 teaspoon salt. 2 cups corn meal. 1 heaping teaspoon soda. 2 cups sour milk. % cup molasses. 1 cup raisins. Sift salt and soda with the corn meal; then mix with the flour and add the milk, beat well and add molasses; last add a cup raisins which improves flavor very much. Pour into baking powder cans and steam 4 hours. Then set in oven 20 minutes. BROWN BREAD. Miss Nona Barnsback. V2 cup sugar. 2 cups buttermilk or sour milk. Y2 cup molasses. IV2 cups white flour. 2 tablespoons melted butter. 2i/^ cups graham flour. 1 teaspoon salt. 2 well beaten eggs. 2 teaspoons soda. Mix rather thick and add ^ cup chopped raisins. Eill i lb. baking powder cans ^ full. Put lids on and bake i hour in a slow oven. BOSTON BROWN BREAD. Mrs. E. E. Knollenberg. 1 teaspoon salt. 1 teaspoon soda. 1 cup white flour. 2 cups graham flour. This will make three loaves baked in cans, filling each can ^ full of dough. Bake one hour. 1 pint sour milk. 1 egg. V2 cup sugar. BREAD. 11 BOSTON BROWN BREAD. Mrs. W. H. Krome. 1 quart graham flour. 1 tablespoon molasses. 2 teaspoons cream tartar. 1 tablespoon lard. 1 teaspoon soda. Sour milk for stiff batter

Cook this with the app: pantry check, scaling, and the assistant.