Boston Brown Bread

Name: Boston Brown Bread
Ingredients: 2 quarts unbolted rye meal; 1 quart yellow corn meal; 1 teaspoonful salt; 1 large teaspoonful soda; 1 cup molasses; Work up with cold water with the hands to a very stiff loaf

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

6132Calories

134 gProtein

1361 gCarbs

24 gFat

Full nutrition (33 nutrients)

Calories6132 kcal

Protein134 g

Carbohydrates1361 g

Fiber121 g

Sugars267 g

Total Fat24 g

Saturated Fat2.9 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat11 g

Cholesterol0 mg

Sodium3975 mg

Potassium8780 mg

Calcium895 mg

Iron43 mg

Magnesium1517 mg

Phosphorus2560 mg

Zinc23 mg

Copper4.8 mg

Manganese26 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A69 mcg

Vitamin E12 mg

Vitamin K48 mcg

Vitamin B65.5 mg

Vitamin B120 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)23 mg

Folate466 mcg

Choline266 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 40. The excerpt below is the record exactly as published.

Boston Brown Bread. Blackberry Jam. i^ake. Tea. Boston Brown Bread, — 2 quarts unbolted rye meal, 1 quart yellow corn meal, mix well, i teaspoonful salt, i large teaspoon- ful soda dissolved in i cup molasses. Work up with cold water with the hands to a very stiff loaf

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