Boston Brown Bread
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 92. The excerpt below is the record exactly as published.
BOSTON BROWN BREAD. Oae-half cup of white corn meal (scalded), one cup of sour milk, one cup of New Orleans molasses, one quart of brown flour, one teaspoonful of salt and one teaspoonf ul of soda
Cook this with the app: pantry check, scaling, and the assistant.