Boston Brown Bread
From A handbook of home economics, 1912
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
Nutrition per serving
3040Calories
50 gProtein
691 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories3040 kcal
Protein50 g
Carbohydrates691 g
Fiber12 g
Sugars252 g
Total Fat9.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.8 g
Cholesterol0 mg
Sodium470 mg
Potassium5623 mg
Calcium758 mg
Iron33 mg
Magnesium976 mg
Phosphorus684 mg
Zinc4.9 mg
Copper2.3 mg
Manganese7.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)23 mg
Folate495 mcg
Choline71 mg
Caffeine0 mg
Water841 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 19. The excerpt below is the record exactly as published.
Boston Brown Bread 2 c. corn meal. 3 c. warm water. 1 c. rye or Graham flour. 3 tsp. soda. 1 c. common flour. J^ tsp. salt. 1 c. molasses
Cook this with the app: pantry check, scaling, and the assistant.