Boston Brown Bread

Ingredients

• V4 CUP MOLASSES
• I CUP WHEAT FLOUR
• 2 TABLESPOONS MELTED SHORTENING
• V4 CUP CORN MEAL
• 84 TEASPOON SALT
• 14% CUPS SOUR MILK OR BUTTERMILK
• 1 4% TEASPOONS SODA
• 1 CUP OATMEAL FLOUR

Method

1. 1

   Mix together the molasses, shortening and sour milk or buttermilk.

2. 2

   Add the oatmeal.

3. 3

   Sift the wheat flour, measure, add corn meal, salt and soda and sift into the batter.

4. 4

   Add raisins and beat well.

5. 5

   Pour into a greased mold having the mold no more than % full.

6. 6

   Cover closely.

7. 7

   Place in a dish of hot water having the water come halfway up on the mold.

8. 8

   Steam 3 hours.

Nutrition per serving

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 13. The excerpt below is the record exactly as published.

Boston Brown Bread V4 CUP MOLASSES I CUP WHEAT FLOUR 2 TABLESPOONS MELTED SHORTEN- V4 CUP CORN MEAL ING 84 TEASPOON SALT 14% CUPS SOUR MILK OR BUTTER- 1 4% TEASPOONS SODA MILK 16 CUP RAISINS 1 CUP OATMEAL FLOUR Mix together the molasses, shortening and sour milk or butter- milk. Add the oatmeal. Sift the wheat flour, measure, add corn meal, salt and soda and sift into the batter. Add raisins and beat well. Pour into a greased mold having the mold no more than % full. Cover closely. Place in a dish of hot water having the water come half way up on the mold. Steam 3 hours. If placed in several small molds, steam 2 hours. Vermont Brown Bread (with sour milk) I CUP CORN MEAL I TEASPOON SALT I CUP SIFTED RYE 24 CUP MOLASSES I CUP WHEAT FLOUR 2 CUPS SOUR MILK 2 TEASPOONS SODA 2 TABLESPOONS MELTED SHORTEN- ING Combine molasses and sour milk. Add dry ingredients well mixed together, then shortening. Mix well. Pour into well-greased mold % full. Cover closely and steam 3% hours, having boiling water come up half way around mold. Half a cup of raisins may be added to the dry ingredients if your taste so dictates a richer dish. And the Same (with sweet milk) We believe that the recipe above, using sour milk creates a con- coction of superior merit, particularly for Saturday night with baked beans. We feel it is worthwhile souring the milk especially QUICK BREADS, STEAMED BREADS & DOUGHNUTS 33 for this recipe. But, if you want to make it with sweet milk, here’s how: Follow the above instructions except use 114 cups sweet milk in place of the sour, and reduce soda to % teaspoon and add 2 teaspoons baking powder. Doughnuts 2 EGGS BEATEN 14 TEASPOON SODA I CUP SUGAR 1 4% TEASPOONS BAKING POWDER 2 TABLESPOONS MELTED SHORTEN- 1 44 TEASPOONS SALT ING I TEASPOON NUTMEG I CUP SOUR MILK OR BUTTERMILK 4 TEASPOON CINNAMON 4 CUPS WHEAT FLOUR Add sugar and shortening to beaten eggs, then the sour milk or buttermilk and beat. Sift wheat flour, measure, add soda, baking powder, salt, nutmeg and cinnamon and sift into the liquid. Mix thoroughly. Turn out on a board covered with wheat flour. Knead for a half minute, then pat or roll out to 3% inch thickness. Cut out with doughnut cutter and fry in deep hot fat. Buckwheat Hot Bread I EGG BEATEN I CUP BUCKWHEAT FLOUR 3 TABLESPOONS MOLASSES YZ CUP WHEAT FLOUR Y% CUP SOUR CREAM Y% TEASPOON SODA ¥% CUP BUTTERMILK I TEASPOON CREAM OF TARTAR 4 TEASPOON SALT Beat egg, add molasses, sour cream and buttermilk. Sift buck- wheat and wheat flours, measure, add soda, cream of tartar and salt and sift all into the liquid. Beat up quickly and bake in an 8 x 8x 2in. pan at 350° for 20 minutes. This will burn if the oven is too hot. Muflins, Popovers & Gems 4 eee cme iT RM — 9? I Ny a fii ‘ q S eW/ Sen ba: CAAA a ine %) dace ,e— i) 7 BV: 4 Nes S774 Hee ; lik pa NSM AS - iH af hf We | mp { iy \: 4 The secret of good light muffins is to avoid overmixing, to sift dry ingredients together once and quickly, and to dash the mixture inte muffin pans with speed and dispatch and without yielding to the temptation to beat. Tender, fine texture muffins will result if recipe is followed faithfully. Wheat Muffins 124 CUPS WHEAT FLOUR I EGG BEATEN 214 TEASPOONS BAKING POWDER 114 CUPS SWEET MILK 3 TABLESPOONS BROWN SUGAR 4 TABLESPOONS MELTED SHORTEN. I TEASPOON SALT ING Mix together the wheat flour, brown sugar, baking powder and salt. Beat egg until light, add milk and slightly cooled shortening Toss in the wheat flour mixture and stir quickly just enough té 34 MUFFINS, POPOVERS & GEMS 35 dampen the flour. Let stand a few minutes until mixture thickens then drop by spoonfuls into muffin tins and bake (425°) 20 to 25 minutes. Raisins or nuts may be added to the mixture or sprinkled on top of muffins before placing in oven. A small spoonful of jam or jelly may also be placed on each muffin. Corn Meal and Wheat Muffins I CUP CORN MEAL 34 TEASPOON SALT 34 CUP WHEAT FLOUR 2 EGGS, WELL BEATEN 2 TEASPOONS BAKING POWDER I CUP MILK 2 TEASPOONS BROWN SUGAR 4 TABLESPOONS MELTED SHORTEN- ING

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