BOSTON BROWN BREAD

Ingredients

• 1 cup rye meal or white flour
• 1 cup corn meal
• 1 cup coarse entire wheat flour
• 1 teaspoon salt
• 34 cup molasses
• 2 cups sour milk
• 34 tablespoon soda
• or 134 cup sweet milk

Method

1. 1

   Mix and sift dry ingredients, add molasses and milk, stir until well mixed, and fill well-greased mold not more than 34 full.

2. 2

   Cover closely and place mold on trivet in kettle containing boiling water, allowing water to come halfway up around mold.

3. 3

   Cover closely and steam 31% hours, keeping water at boiling point.

4. 4

   Add more boiling water as needed.

5. 5

   In steamed pudding molds, steam 11 to 2 hours.

6. 6

   Take from water, remove cover, and set in slow oven (300° F.) 15 minutes to dry off.

7. 7

   Remove from mold.

8. 8

   Cut with string while hot, by drawing string around bread, crossing, and pulling ends.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 43. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD 1 cup rye meal or white flour 1 teaspoon salt 1 cup corn meal 34 cup molasses 1 cup coarse entire wheat 2 cups sour milk flour or 134 cup sweet milk 34 tablespoon soda or water Mix and sift dry ingredients, add molasses and milk, stir until well mixed, and fill well-greased mold not more than 34 full. Cover closely and place mold on trivet in kettle containing boiling water, allowing water to come halfway up around mold. Cover closely and steam 31% hours, keeping water at boiling point. Add more boiling water as needed. In steamed pudding molds, steam 11 to 2 hours. Take from water, remove cover, and set in slow oven (300° F.) 15 minutes to dry off. Remove from mold. Cut with string while hot, by drawing string around bread, crossing, and pulling ends. Makes 2 loaves. : With Orange Peel. Add 14 cup finely cut candied orange peel. With Raisins. Add 1 cup seedless raisins. Boston Brown Bread may be steamed in a double boiler. Grease top part and fill half full of batter. Set over lower part in which is enough boiling water to cover its base 44 inch. Cover closely and steam 3 hours over low heat, keeping water at boiling point. CORN CAKE AND OTHER QUICK BREADS 103 NEW ENGLAND BROWN BREAD 1 cup stale bread 1 cup rye meal or white flour 2 cups cold water 1 cup corn meal 1% cup molasses 1 cup coarse entire wheat flour

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