Boston Brown Bread

Ingredients

• 1/2 pint flour
• 1 pint Indian corn meal
• 1/2 pint rye flour
• 2 potatoes
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 2 teaspoons Royal Baking Powder
• 1/2 pint water

Method

1. 1

   Sift flour, corn meal, rye flour, sugar, salt, and baking powder together.

2. 2

   Peel, wash, and boil the potatoes, rub them through a sieve, diluting with water.

3. 3

   Use this to mix into a batter.

4. 4

   Pour into a well-greased mold with a cover, place in a saucepan half full of boiling water, and simmer for 1 hour.

5. 5

   Remove, take off the cover, and finish by baking in a fairly hot oven for about 30 minutes.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 3. The excerpt below is the record exactly as published.

Boston Brown Bread. — y pint flour, 1 pint Indian corn meal, y pint rye flour, 2 po¬ tatoes, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, y2 pint water. Sift flour, corn meal, rye flour, sugar, salt, and baking powder together thor¬ oughly. Peel, wash, and boil well 2 mealy po¬ tatoes, rub them through a sieve, diluting with water. When this is quite cold use it to mix flour, etc. , into a batter. Pour into well- greased mold having a cover. Place it in saucepan half full of boiling water, where the loaf will simmer 1 hour, without water getting into it. Remove it then, take off cover, finish by baking in fairly hot oven about 30minutes. AND PASTRY COOK Boston Brown Bread, 2. — 2 cups yellow Indian corn meal, 1 cup rye meal, 1 cup flour, 2 cups milk, 1 cup molasses, y2 teaspoon salt, 3 teaspoons Royal Baking Powder. Mix well together, pour into greased brown-bread mold, steam 4 hours. Dry off 10 minutes in moderate oven. Graham Unfermented Bread. — 1 y2 pints Graham flour, y2 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, iy pints milk, or equal parts milk and water. Sift together Graham flour, flour, sugar, salt, and powder; add the milk, or milk and water; mix rapidly into soft dough, which put into greased tin. Bake in rather hot oven about 40 minutes. Protect loaf with paper first 15 minutes. Graham Bread with Eggs. — Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in 1 tablespoon butter or other shortening. Beat 3 eggs; add 1 cup milk and 1 tablespoon molasses ; stir into dry mixture. Add more milk if needed to make a drop bat¬ ter. Put into a greased loaf-pan, smooth with knife dipped in cold water. Bake about 1 hour in moderate oven. Graham Lunch Bread. — ly pints Graham flour, y pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, % pint milk. Sift together Graham flour, flour, sugar, salt, and powder; add the milk; mix into smooth dough that can be easily handled. Flour the board, turn out dough, give it a quick, vigorous additional kneading to complete its smoothness; then divide into four large pieces, which form into long loaves, lay them just touching in a square shallow cake-pan, wash them over with milk. Bake in rather hot oven 30 min¬ utes. When removing from oven rub them over with a little butter on a clean piece of linen. Delicate Graham Bread (for Invalids). — 1 pint Graham flour, 1 pint flour,

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