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Boston Brown Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 10
Presented as published in 1882. 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
512Calories
8 gProtein
116 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories512 kcal
Protein7.7 g
Carbohydrates116 g
Fiber8.4 g
Sugars38 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1966 mg
Potassium2657 mg
Calcium123 mg
Iron5 mg
Magnesium182 mg
Phosphorus201 mg
Zinc1.7 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate31 mcg
Choline11 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 68. The excerpt below is the record exactly as published.
BOSTON BROWN BREAD. Rye flour 4 cups. Wheat flour i cup. Corn meal 2 cups. Molasses lyi cups. Salt 2 tea-spoonfuls. Cream of tartar 4 tea-spoonfuls. Soda 2 tea-spoonfuls
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