Boston Brown Bread

Name: Boston Brown Bread
Ingredients: 3 cups of rye flour; 2 cups of corn meal; i l / 2 cups of wheat flour; 1 cup of Porto Rican molasses; iy 2 pints of milk; a pinch of salt; I teaspoonful of soda

From Rare old receipts, 1906

This is very good.

Presented as published in 1906. 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

4600Calories

96 gProtein

964 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories4600 kcal

Protein96 g

Carbohydrates964 g

Fiber68 g

Sugars289 g

Total Fat39 g

Saturated Fat15 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol88 mg

Sodium426 mg

Potassium8291 mg

Calcium1746 mg

Iron38 mg

Magnesium1395 mg

Phosphorus2406 mg

Zinc17 mg

Copper3.5 mg

Manganese15 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A268 mcg

Vitamin E1.5 mg

Vitamin K0.6 mcg

Vitamin B63.9 mg

Vitamin B123.9 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)2.6 mg

Niacin (B3)23 mg

Folate414 mcg

Choline221 mg

Caffeine0 mg

Water816 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 7. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD. Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes, Ardmore, Pa. 3 cups of rye flour, 2 cups of corn meal, i l / 2 cups of wheat flour, 1 cup of Porto Rican molasses, iy 2 pints of milk, a pinch of salt, I teaspoonful of soda

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