Boston Brown Bread

Ingredients

• 1 cup cornmeal
• 1 cup rye meal
• 1 cup graham meal
• 1 cup molasses
• 3 cups rich sour milk
• 1 dessertspoon soda
• 1 teaspoon salt

Method

1. 1

   Mix all ingredients, put in a covered pail, leaving room for it to rise.

2. 2

   Set in a kettle of cold water with a ring under the pail to prevent burning; boil for 4 hours without stopping the boiling, and do not remove the cover until done.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 209. The excerpt below is the record exactly as published.

1 cup rye meal.. 1 cup molasses. 1 cup water. A little salt. Bake 2 hours in a covered tin. BROWN BREAD No. 2. 2 cups sweet milk. 4 cups cornmeal. 1 cup molasses. 2 teaspoon-s salt, scant. 2 cups sour milk. 2 cuids flour. ^ cup sugar. 2 teaspoons soda. Steam 3 hours, and bake ^ hour. BROWN BREAD No. 3. 8 cups sour milk. 1 teaspoon soda. 2 cups cornmeal. 1 cup graham flour. -| cup molasses. A little salt. Steam 3 hours and bake ^ hour. If the milk is very sour, use ^ sweet milk. BROWN BREAD No. 4. 1 cup sour milk. | cup wheat flour. 2 cups graham flour. 2 tablespoons brown sugar. 1 teaspoon salt. 1 large teaspoon soda. ^ cup molasses, scant. Steam 2| hours, and bake -| hour in a slow oven. BOSTON BROWN BREAD. Take 1 cup each of cornmeal, rye meal and graham meal; mix all 270 BREADS three together; mix in 1 cup molasses, 3 cups rich sour milk, 1 des- sertspoon soda, 1 teaspoon salt

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