Boston Brown Bread

Ingredients

• one pound of rye flour
• one pound of Graham flour
• two pounds of corn meal
• one pound of wheat flour
• one quart of molasses
• one and one-half quarts of milk
• two ounces of salt
• three ounces of baking powder

Method

1. 1

   Put all the flour and the baking powder in one vessel, then add the molasses, milk, and salt and make a soft dough.

2. 2

   Fill brown bread moulds about three-fourths full, put in steam cooker for three and one-half hours, then remove from steam and bake in oven for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 272. The excerpt below is the record exactly as published.

Boston brown bread Rolls Coffee Coffee DINNER Chicken okra soup Salted pecans Fillet of sole, Normande Roast ribs of beef Asparagus, Hollandaise Brabant potatoes Bijou salad Hazelnut ice cream Alsatian wafers Coffee Corn bread. One-half pound of yellow corn meal, one-half pound of flour, one teaspoonful of baking powder, three eggs, one ounce of melted butter, one teaspoonful of salt, one pint of milk and one-half cup of boiling water. Pour the boiling water over the corn meal and allow it to become cold. Beat the yolks of the eggs and add to the corn meal, then add the milk, flour and the baking powder, salt and melted butter. Mix and then add the whites of the eggs beaten very stiff. Pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes. Boston brown bread. One pound of rye flour, one pound of Graham flour, two pounds of corn meal, one pound of wheat flour, one quart of molasses, one and one-half quarts of milk, two ounces of salt and three ounces of baking powder

Cook this with the app: pantry check, scaling, and the assistant.