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Boston Brown Bread
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
338Calories
6 gProtein
75 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein5.7 g
Carbohydrates75 g
Fiber4.7 g
Sugars31 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium134 mg
Potassium781 mg
Calcium160 mg
Iron4.2 mg
Magnesium149 mg
Phosphorus159 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate34 mcg
Choline5.5 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 70. The excerpt below is the record exactly as published.
Boston Brown Bread — One and one-half cups yellow cornmeal, 1 cup rye flour, 1 cup Graham flour, 1 cup New Orleans molasses, 2 full teaspoonfuls baking-powder and a little salt
Cook this with the app: pantry check, scaling, and the assistant.