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Boston Brown-Bread
From The new Kentucky home cook book, 1884
Serves 6
Makes one large family pan.
Presented as published in 1884. 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
635Calories
21 gProtein
68 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories635 kcal
Protein21 g
Carbohydrates68 g
Fiber26 g
Sugars3.8 g
Total Fat35 g
Saturated Fat3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat23 g
Cholesterol0 mg
Sodium423 mg
Potassium875 mg
Calcium230 mg
Iron6.9 mg
Magnesium351 mg
Phosphorus628 mg
Zinc4.8 mg
Copper1.2 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K5.4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate147 mcg
Choline72 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 70. The excerpt below is the record exactly as published.
BOSTON BROWN-BREAD. Dissolve one two-cent cake of compressed yeast in three- fourths of a pint of water, and stir in one cupful of wheaten flour. Let it rise five hours, then stir in one quart of wa- ter, a good half tea-spoonful of soda, one tea-spoonful of salt, two and one-half tea-spoonfuls of molasses, one large quart of Indian meal, one large pint of rye meal, raisins if de- sir
Cook this with the app: pantry check, scaling, and the assistant.