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Boston Brown Bread

Name: Boston Brown Bread
Yield: 3 servings
Ingredients: Two cups of buttermilk; two tablespoons of sour cream; one cup of sorghum; two teaspoons of soda; three cups of graham flour; a little salt

From The Monmouth Baptist ladies' cook book, 1907

Serves 3

Presented as published in 1907. 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

800Calories

25 gProtein

149 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories800 kcal

Protein25 g

Carbohydrates149 g

Fiber4.9 g

Sugars7.9 g

Total Fat12 g

Saturated Fat4.1 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Cholesterol23 mg

Sodium178 mg

Potassium622 mg

Calcium230 mg

Iron9.4 mg

Magnesium131 mg

Phosphorus457 mg

Zinc2.6 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A76 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate209 mcg

Choline24 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 56. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD. Mrs. Oel French. Two cups of buttermilk, two tablespoons of sour ■ cream, one cup of sorghum, two teaspoons of soda, three cups of graham flour, a little salt

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