Boston Brown Bread

Ingredients

• one heaping coffee-cup of corn meal
• one heaping coffee-cup of rye meal
• one heaping coffee-cup of Graham meal
• two cups New Orleans or Porto Rico molasses
• two cups sweet milk
• one cup sour milk
• one dessertspoon soda
• one teaspoon salt

Method

1. 1

   Sift the meals together, beat with molasses, sweet milk, sour milk, soda, and salt.

2. 2

   Pour into a tin form, place in a kettle of cold water, and boil for four hours.

3. 3

   Serve warm.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 57. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD. One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat together thoroughly with two cnps New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessertspoon soda, one tea- spoon salt; pour into a tin form, place in a kettle of cotd water, put on and boil four hours. Put on to cook as soon as mixed. It may appear to be too thin, but it is not, as this receipt has never been known to fail Serve warm, with baked beans or Thanksgiving turkey. The bread should not quite fill the form (or a tin pail with a cover will answer), as it must have room to swell. See that the water does not boil up to the top of the form ; also take care ft does not boil entirely away or stop boiling. To serve i\ remove the lid and set it a few moments into the open oven to dry the top, and it will then turn out in perfect shape. This bread can be used as a pudding, and served with a sauce made of thick sour cream, well sweetened and seasoned with nutmeg, or it is good toasted the next day. Mothzb'b Cooe Book. CORN BREAD. Sift three quarts of corn meal, add a tablespooofnl of salt, one teaspoonful baking powder, and mix sufficient water with it to make a thin batter. Cover it with a bread- cloth and Bet it to rise. When ready to bake stir it well, pour it into a baking-pan, and bake slowly. Use cold water in summer and hot water in winter. STEAMED BROWN BREAD. One quart each of milk and Indian meal, one pint rye meal, one cap of molasses, two tablespoonfnls of soda- Add a little salt and steam four hours. PARKER HOUSE ROLLS. One teacup home-made yeast, a little salt, one tablespoon sugar, a piece of lard size of an egg, one pint milk, flour sufficient to mix. Put the milk on the stove to scald, with the lard in it. Prepare the flour with Bait, sugar and yeast. Then add the milk, not too hot. Knead thoroughly when mixed at night; in the morning but very slight kneading is necessary. Then roll out and cut with large biscuit etttter. Spread a little butter on each roll and lap together. Let them rise very light, then bake in a quick oven. FRENCH ROLLS. One pint of milk, scalded; pat into it while hot half a ■cup of sugar and one tablespoon of butter. When the milk is cool, add a little salt and half a cap of yeast, or one compressed yeast cake; stir in flour to make a stiff sponge, and when light, mix as for bread. Let it rise until light, punch it down with the hand, and let it rise again — repeat two or three tunes, then tarn the dough Mother's Cooe Book. 133 on to the molding-board and pound with the rolling-pin until thin enough to cut. Cut out with a tumbler, brush Qie surface of each one with melted batter, and fold over. Let the rolls rise on the tins; bake, and while warm brush over the surface with melted butter to make the cruet tender. BUNS. Break one egg into a cap and fill with sweet milk; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let it rise till very light, then mold into biscuits with a few currants. Let rise a second time in pan; bake, and when nearly done, glaze with a little molasses and milk. Use the same cap, no matter about the size, for each BISCUIT. Dissolve one rounded tablespoon of batter in a pint of hot milk; when lukewarm stir in one quart of flour, and one beaten egg, a little salt, and a teacup of yeast; work into dough until smooth. If winter, set in a warm place; if summer, a cool one to rise. In the morning work softly and roll out one-half inch and out into biscuit and set to rise for thirty minutes, when they will be ready to bake. These are delicious. TO MAKE RUSKS. To every pound of flour add two ounces of butter, one- quarter pint of milk, two ounces of loaf sugar, three eggs, one tablespoonfnl of yeast. Put the milk and butter into a saucepan, and keep shaking it round until the latter is melted. Put the flour into a basin with the sugar, mix these well together, and beat the eggs. Stir them with the 134 Hothkb's Cook Book. yeast to the milk and batter, and with this liquid work the floor into a smooth dough. Cover a cloth over the basin, md leave the dough to rise by the side of the fire; then knead it, and divide it into twelve pieces; place them in a brisk oven, and bake for about twenty minutes. Take the rusks out, break them in half, and then set them in the oven to get crisp on the other side. When cold, they should be put into tin canisters to keep them dry; and, if intended for the cheese course, the sifted sugar should be omitted. SWEET MILK GEMS. Beat an egg well, add a pint new milk, a little salt, and Graham flour until it will drop off the spoon nicely; heat and butter the gem-pans before dropping in the dough; bake in a hot oven twenty minutes. BREAKFAST GEMS. One cup sweet milk, one and a half cups floor, one egg, one teaspoon salt

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