Boston Brown Bread
From The bride's cook book, 1915
Serves 4
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 bride's cook book (1915) by Edgar William Briggs, page 19. The excerpt below is the record exactly as published.
BOSTON BROWN BREAD Contributed by C. E. Milling Company. Grosjean Rice 1 Cup Purified Rice Bran 1 Cup Corn Meal 1 Cup Graham Flour 1 Cup Barley Flour 1 Teaspoon Salt 1 Teaspoon Soda 1 Cup Molasses 2 Cups Sour Milk 2 Tablespoons Melted Shortening
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