Boston Brown Bread

Ingredients

• 1 pound corn meal
• 1 pint boiling water
• 1 cup black molasses
• 1 cup cold water
• 1 cup yeast or yeast cake in water
• J pound of either rye or graham flour
• ^ pound of white flour
• Salt

Method

1. 1

   Pour boiling water over corn meal, mix, add salt, molasses, cold water, yeast, and flours.

2. 2

   Line pans with greased paper, place dough, let rise for 1-2 hours, then bake or steam for 5 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 112. The excerpt below is the record exactly as published.

Boston Brown Bread. 1 pound corn meal — about 3 cups. 1 pint boiling water — 2 cups. J cup black iQolasses. 1 cup cold water. 1 cup yeast or yeast cake in water. J pound of either rye or graham flour. ^ pound of white flour — a heaping pint. Salt. Pour the boiling water over the corn- meal in a pan and mix, throw in a tea- spoonful of salt, add the molasses and cold water, then the yeast and then the two kinds of flour. Line two sheet-iron brown bread pails with ejreased paper,put in the dough and let rise from one to two hours, then bake or steam for five hours. If steamed , bake the loaves afterward long enough to form a light crust. Cost of material — corn meal 3, flour 3, molasses and yeast 2; 8 cents for two 2-pound loaves. Note. — A good sort of bread is made as above with a pound of graham eifted through a common flour sieve to remove the coarse bran, and the white flour omit- ted; or with all rye flour and no graham or white. Care should be taken not to scald the yeast by adding it to the hot meal before the cold water. When this kind of bread is sticky when sliced it shows it was made up too wet. When the loaves come out hollow or caved in it hows too much fermentation. Cost of material — beans 4, pork 4; 8 cents for 4 dishes 388— Sour Milk Cheese or Smearkase. Set a pan of clabbered milk on the stove when there is not much fire, and let it heat slowly without burning on the bottom. When it shows signs of boiling it should be taken ofi", as actual boiling makes the curd tough. Pour it into a piece of muslin, tie and hang on a nail to drip until next day. Chop up the ball of curd and mix with salt, pepper and cream to taste, or cream or sweet milk and sugar. Sells well at the dairy lunch houses When for sale in that way it is not ne- cessary to add any seasonings but a little salt. Serve in saucers. Cost of material — one gallon sour milk value 20 cents will yield 12 ouuces of cheese, which chopped and moistened with milk makes 3 half pints, or 6 of the little cheeses done up in tinfoil that we find for sale in the stores . 389— Cream Cheese. Take a quart of cream that has become sour and thick, mix in a tablespoonful of salt and pour it into a piece of thin mus* lin (butter wrapping) placed in a sieve or basket bottom. Leave it in the milk house or other cold place three days, to drain and ripen, pouring away the whey from the dish it stands on every day. Lift the cheese out by taking hold of the corners of the cloth; invert it on to a COOKING FOR PROFIT. 107 plate. These are sometimes inverted on to a large cabbage leal* on the second da}' and taken to market on the leaf the next day by those who make them for sale. Note. — The above is the **slipcote" cheese of English dairies and country markets, and is the same in the main as the imported fromage de Brie, the dif- ferences consisting in the use of a pro- portion of goats milk in the laster, and peculiar skill in manipulation learned through practice among the English pro- ducers. 390— Baked Bread Pudding. 4 heaping caps bread — 1 pound. 4 cups water or milk. 1 cup finely minced suet. 2 tablespoons sugar, 2 eggs. 1 nutmeg, or minced lemon peel. Bread being such a cheap article there is no economy in trying to use the dark crust of the stale pieces that are re- quired, but they should be pared until there is nothing but white bread left. Cut into thin slices and then across in dice,and put it in a pan having the minced Buet first strewn over the bottom. Mix the milk, sugar, eggs and nutmeg to- gether and pour it over the bread. Set in the o\ en withput stirring it up, bake until set in the middle. Serve out of the pan and pour sauce (No. 70) over in the saucer. Cost of material — bread 4, suet 2, Bugar 2, eggs 4; 12 cents for near 2 quarts — sauce 8—20 cents for 8 orders or 2Jc each — or l^c for hotel dishes. Note — It is the genteel way in most places to bake the puddings in bowls holding a pint and serve the sauce in email individual pitchers. Uusual charge ten cents. 391— Baked Rice and Milk Pudding. 1 cup rice 1 cup sjagar. G cups milk. Cinnamon or nutmeg. A pinch of salt. Wash the rice in three or four waters, put it into a tin pudding pan, and the sugar, milk, salt and piece of stick cin- namon with it, all cold, and bake m a slow oven for three or four hours. It may be best to use only five cups of milk at first, and add the other if the time allows the pudding to boil down dry enough. Cover with a sheet of greased paper so keep the top from scorching. Sauce not necessary, but generally a glass of milk served with it. Cost of material — rice 4, milk 8, su- gar 5, seasoning 1; 18 cents for 3 pints, or 6 or 8 orders, or 3 cents each person. Note — The preceding is a favorite kind of pudding everywhere and in some of the linest hotels is nearly always of- fered as an alternative from the richer kinds. Its good quality arises from the slow boiling down and condensation of the richness of the milk. When it is to be baked in individual bowls it becomes necessary to boil it first in a kettle and in that case the milk should be boiled down partially, with the sugar in it to prevent burning, befoiethe rice is put in. Then when done dip it into bowls, wipe off the edges and bake until topis brown. 392— Cracked Wheat Pudding. 4 large cups cracked wheat mush. Small half cup black molasses

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