Boston Brown Bread

Ingredients

• equal parts of corn meal
• equal parts of rye meal
• equal parts of Graham flour
• equal parts of molasses
• equal parts of sour milk
• Use soda for the leaven
• helping it out by adding an equal volume of baking powder

Method

1. 1

   Make a thick batter using equal parts of corn meal, rye meal, and Graham flour.

2. 2

   Wet with equal parts of molasses and sour milk.

3. 3

   Use soda for leavening, supplemented by an equal volume of baking powder.

4. 4

   Steam for one hour for every cup of dry ingredients used.

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 73. The excerpt below is the record exactly as published.

Boston Brown Bread Make a thick batter, using equal parts of corn meal, rye meal, and Graham flour. The wetting is to be equal parts of molasses and sour milk. Use soda for the leaven, helping it out by adding an equal volume of baking powder

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