Boston Brown Bread
From Soyer's standard cookery, 1912
Serves 3
Cover should be buttered before placing on mold and tied down with string.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 234. The excerpt below is the record exactly as published.
Boston Brown Bread. One cup of rye meal, one cup granulated cornmeal, three- quarter teaspoonful of soda, one teaspoonful of salt, one cup of Graham flour, three-quarters cup of molasses, two cups sour milk, or one and three-quarter cups sweet milk or water
Cook this with the app: pantry check, scaling, and the assistant.