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Boston Brown Bread
From Original White House Cookbook, 1887
Serves 8
Bake in a moderate oven.
Presented as published in 1887. 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
561Calories
15 gProtein
119 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories561 kcal
Protein15 g
Carbohydrates119 g
Fiber11 g
Sugars17 g
Total Fat3.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium311 mg
Potassium690 mg
Calcium62 mg
Iron3.8 mg
Magnesium116 mg
Phosphorus268 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.4 mg
Folate341 mcg
Choline13 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 155. The excerpt below is the record exactly as published.
BOSTON BROWN BREAD. One pint oi rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast
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