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Boston Brown Bread
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
785Calories
15 gProtein
167 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein15 g
Carbohydrates167 g
Fiber2.3 g
Sugars89 g
Total Fat6.8 g
Saturated Fat2.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol61 mg
Sodium109 mg
Potassium1953 mg
Calcium396 mg
Iron9.2 mg
Magnesium311 mg
Phosphorus288 mg
Zinc1.8 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.9 mg
Vitamin B120.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.5 mg
Folate121 mcg
Choline80 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 199. The excerpt below is the record exactly as published.
Boston Brown Bread One cup of white flour, one cup of yellow Indian meal, one cup of Graham flour, two cups of milk, one and one-third cups of molasses, one egg, one teaspoon of soda, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.