Boston Brown Bread

Name: Boston Brown Bread
Ingredients: Corn meal 1.5 cup; Rye or Graham 2 cups; Salt 1 teaspoonful; Soda 1 teaspoonful; Molasses 1 cup; Thick sour milk 2 cups; Butter (melted) 2 tablespoonfuls

From Food and health, 1916

Best served with baked beans.

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

Nutrition per serving

3330Calories

59 gProtein

732 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories3330 kcal

Protein59 g

Carbohydrates732 g

Fiber11 g

Sugars353 g

Total Fat43 g

Saturated Fat8.8 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat2.6 g

Cholesterol117 mg

Sodium3021 mg

Potassium6609 mg

Calcium1382 mg

Iron34 mg

Magnesium1022 mg

Phosphorus1226 mg

Zinc6.7 mg

Copper2.5 mg

Manganese7.6 mg

Vitamin D4.9 mcg

Vitamin C0 mg

Vitamin A114 mcg

Vitamin E0.5 mg

Vitamin K1 mcg

Vitamin B62.9 mg

Vitamin B121.6 mcg

Thiamin (B1)3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)23 mg

Folate496 mcg

Choline147 mg

Caffeine9.7 mg

Water480 g

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

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