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Boston Brown Bread
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
The longer it is steamed, the darker and richer it becomes.
Presented as published in 1901. 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
757Calories
18 gProtein
155 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein18 g
Carbohydrates155 g
Fiber2 g
Sugars50 g
Total Fat7.4 g
Saturated Fat3.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol19 mg
Sodium476 mg
Potassium1238 mg
Calcium331 mg
Iron7.9 mg
Magnesium192 mg
Phosphorus323 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.8 mg
Folate149 mcg
Choline41 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 44. The excerpt below is the record exactly as published.
Boston Brown Bread. — Mix together thoroughly two cupfuls of rye meal or Gra- ham flour, one cupful corn meal, one- half teaspoonful salt, and one-quarter teaspoonful 404 soda. Add two cupfuls of milk and one-half cup molasses
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