Boston Brown Bread

Name: Boston Brown Bread
Ingredients: 1 cupful rye meal; 2 teaspoonfuls baking soda; 1 cupful corn meal; 2 teaspoonfuls cream of tartar; 1 cupful graham flour; 2 cupfuls sour milk; } teaspoonful salt; i cupful molasses

From A text-book of cooking, 1915

Graham flour may be substituted for the rye meal.

Presented as published in 1915. 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

2382Calories

36 gProtein

552 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories2382 kcal

Protein36 g

Carbohydrates552 g

Fiber18 g

Sugars251 g

Total Fat6.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.2 g

Cholesterol0 mg

Sodium4227 mg

Potassium7221 mg

Calcium734 mg

Iron27 mg

Magnesium950 mg

Phosphorus624 mg

Zinc5.2 mg

Copper2.3 mg

Manganese8.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A17 mcg

Vitamin E1.6 mg

Vitamin K6 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate282 mcg

Choline79 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 85. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD 1 cupful rye meal 2 teaspoonfuls baking soda 1 cupful corn meal 2 teaspoonfuls cream of tartar 1 cupful graham flour 2 cupfuls sour milk } teaspoonful salt i cupful molasses

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