Boston Brown Bread
From Twentieth century home cook book, 1905
Serves 12
Good toasted, served with butter, soup, or meat gravy.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 7. The excerpt below is the record exactly as published.
Boston Brown Bread. The rule is two parts of Indian meal to one of rye. Wheat flour is sometimes used, and sometimes wheat and rye. To three quarts of mixed meal, add a gill of molasses (not glucose syrup), two tea- spoonfuls of salt, one of saleratus and a half-teacupful of good j^east. Water, or better, skimmed milk enough
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