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Boston Brown Bread

Name: Boston Brown Bread
Yield: 12 servings
Ingredients: One quart of rye meal; 2 quarts corn meal; two-thirds of a cup of molasses; a teaspoonful of soda; a tea-spoonful of salt

From Dr. M'Millan's formulas and domestic guide, 1882

Serves 12

Presented as published in 1882. 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

560Calories

11 gProtein

123 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories560 kcal

Protein11 g

Carbohydrates123 g

Fiber8.1 g

Sugars16 g

Total Fat2.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium209 mg

Potassium546 mg

Calcium49 mg

Iron2.9 mg

Magnesium100 mg

Phosphorus186 mg

Zinc1.5 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A12 mcg

Vitamin E0.6 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate43 mcg

Choline18 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 101. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD. One quart of rye meal (not flour), 2 quarts corn meal, two-thirds of a cup of molasses, into which beat a teaspoonful of soda, add a tea-spoonful of salt

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