Boston Brown Bread
From Gancel's culinary encyclopedia of modern cooking, 1920
If no steaming apparatus, bake in a cool oven at about 250 deg.
Presented as published in 1920. 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
14816Calories
301 gProtein
3289 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories14816 kcal
Protein301 g
Carbohydrates3289 g
Fiber90 g
Sugars1010 g
Total Fat55 g
Saturated Fat6.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat18 g
Cholesterol0 mg
Sodium24781 mg
Potassium24289 mg
Calcium3742 mg
Iron235 mg
Magnesium4069 mg
Phosphorus3934 mg
Zinc33 mg
Copper11 mg
Manganese37 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A100 mcg
Vitamin E4.6 mg
Vitamin K3.1 mcg
Vitamin B613 mg
Vitamin B120.1 mcg
Thiamin (B1)28 mg
Riboflavin (B2)13 mg
Niacin (B3)187 mg
Folate5512 mcg
Choline400 mg
Caffeine0 mg
Water1363 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 190. The excerpt below is the record exactly as published.
Boston Brown Bread 2 lbs. corn meal, 2 lbs. graham flour, 2 lbs. wheat flour, 1 qt. boiling water, 1 qt. molasses, 2 ounces of salt, 3 ounces yeast
Cook this with the app: pantry check, scaling, and the assistant.