Boston Brown Bread

Ingredients

• 1 c. white flour
• 1 c. corn meal
• 1 c. whole wheat flour
• 1 tsp. salt
• 1 1/2 tsp. soda
• '2 c. molasses
• 1 c. raisins
• 2 c. sour or buttermilk

Method

1. 1

   Mix well and steam in cans.

Nutrition per serving

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 1. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD 1 c. white flour 1 c. corn meal 1 c. v/hole wheat flour 1 tsp. salt IV2 tsp. soda '2 c. molasses 1 c. raisins 2 c. sour or buttermilk Mix v/ell and steam in cans BROWN NUT BREAD l2 c. brown sugar 2 c. graham flour l/2 c. molasses 1 c. nuts 1 c. sour milk 1 tsp. soda 1 c. white flour V2 tsp. salt Bake in medium sized cans 40 minutes. Let cool and use for sandwiches. — Mrs. Arthur Harris. NUT BREAD 1 c. milk 14 c. sugar I egg 2 tsp. B. P. :'i c. nuts 2y2 c. flour Mix and bake in moderate oven 40 minutes. Make one loaf about 2 in. thick. — Mrs. Clyde Cottle. THE RELIEF SOCIETY COOK BOOK ORANGE BREAD Bcal 1 large or 2 small eggs, add 1 c. sweet milk, 1 tsp. vanilla. Sift together 2 c. flour Vi c. sugar, 2 tsp. B. P. and lA tsp salt. Rub in 2 Tbsp butter, mix well and add 1 c. candied orange peel cut fine. Bake one half hour in slow oven. To prepare orange peel, off 3 oranges, scrape off the white from inside of rind, cut, grind In fine pieces, place in cold water and bring to a boil. Drain and boil in fresh wrater until tender. Drain and boil in syrup made of \'i c. sugar and V2 c. water until all the syrup is absorbed. — Mrs. -J. E. Graham. . WHOLE WHEAT NUT BREAD 3 c. whole v/heat flour 4 tsp Royal Baking Powder 1 c. white flour 2 c. milk 1 c. sugar 1 egg iy2 tsp. salt 1 c. chopped nuts Mix dry ingredients together well, then add well beaten egg, and the milk. Then add nuts. Put into two greased baking tins and let rise 30 minutes. Bake in slow oven 30 to 45 minutes. —Mrs. C. L. Miller. WHITE FLOUR NUT BREAD 2 c. flour iy2 tsp. Royal B. P. Y2 tsp. salt 1 c. nuts 1 weil beaten egg 1 c. milk Fix all together let rise 30 minutes. Bake 40 minutes, in slow oven. — Mrs. C. L. Miller. MILK BREAD 1 qt. milk 2 yeast cakes or 1 c. yeast 1-3 c. sugar 1-3 c. shortening 1 tbsp. salt \ Cool milk add yeast and sugar, add enough flour to make batter. Let rise, add salt and shortening and mix in enough flour to make medium stiff dough. To make Parker house rolls take out 3 c. batter,, add 2 eggs and shortening and you have very nice rolls. BOSTON BROWN BREAD 2 c. graham flour 2 tbsp. sugar 2 c. corn meal ] y4 tsp. soda l c. molasses 1 tsp. salt 3 c. sweet milk Nuts or raisins may be added. Mix and steam in cans. Fill only half full. Steam 3 hours. Take from cans and set in oven until dry. BREADS 7 SOFT GINGER BREAD *4 c. butter 1- tsp. soda V2 c. sugar 1 tsp. cinnamon 1 egg 2 tsp. ginger y2 c. sour milk V4 tsp. salt Y2 c. molasses 1% c. flour Cream butter, add sugar gradually, beat egg slightly and salt. Sift dry ingredients and add small amount of flour to creamed mixture. Blend well, then alternate liquids with dry ingredients.' Stir vigorously and when smooth pour into oiled pan suitable for gingerbread and bake 30 minutes. — Mrs. F. L. Erdman. RAISIN BREAD 1 c. milk 1 yeast cake V4 c. warm water 1 c seedless raisins 2 Tbsp. shortening 1 c. whole wheat flour

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