Boston Brown Bread
From The Toronto Cook Book, 1915
Serves 3
Buttermilk, sweet milk, or water may be used.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 9. The excerpt below is the record exactly as published.
Boston Brown Bread Mix and sift one cup rye meal, one cup granulated corn meal, one cup Graham flour, one teaspoon salt, three-quarters tablespoon soda; add three-quarters cup molasses, two cups sour milk
Cook this with the app: pantry check, scaling, and the assistant.