Boston Brown Bread

Name: Boston Brown Bread
Ingredients: Rye meal, 1 cup; Molasses, 1 cup; Corn meal, 1 cup; Baking soda, 2 teaspoons; Graham flour, 1 cup; Cream of tartar, 2 teaspoons; Sour milk, 2 cups; Salt

From Use and preparation of food, 1919

Presented as published in 1919. 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

2382Calories

36 gProtein

552 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories2382 kcal

Protein36 g

Carbohydrates552 g

Fiber18 g

Sugars251 g

Total Fat6.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.2 g

Cholesterol0 mg

Sodium4227 mg

Potassium7221 mg

Calcium734 mg

Iron27 mg

Magnesium950 mg

Phosphorus624 mg

Zinc5.2 mg

Copper2.3 mg

Manganese8.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A17 mcg

Vitamin E1.6 mg

Vitamin K6 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate282 mcg

Choline79 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 90. The excerpt below is the record exactly as published.

Boston brown bread will illustrate the use of a com- bination of sour milk and molasses. Yeast as leavening is given in next lesson. If the women are in- terested in baking powders, different types may be provided for study. These should be compared as to price, amount recommended for use on the package, action in cold and on heating, and whether or not its use gives a distinctive taste to the product. USB AND PREPAEATION OF FOOD. 139 ii- CBEAM PUFFS. Butter, I cup. 2 eggs. Hot water, i cup. Flour, J cup. Add the hot water to the butter, and when boiling add the flour and beat \ igorously. As soon as the Ingredients are well blended, remove from the fire. Add the unbeaten eggs, one at a time, and beat the mixture until smooth. Drop by tablespoonfuls onto a buttered pan and shape into a circle a little raised in the center. Bake 30 minutes in a moderate o\en. MOLASSES GINGERBREAD. Sour milk, 1 cup. Ginger, 2 teaspoons. M()la.>^ses, 1 cup. Baking soda, 1 teaspoon. Fat. 2 tablespoons. Cinnamon, 1 tea.spoon. Flour, 2* cups. Salt. Mix the dry ingredients. IMix the sour nulk and molasses and add the dry ingredients to them. Melt and add the fat. Beat thoroughly and pour into a shallow greased pan. Bake 20 nnnutes in a moderate oven. BOSTON BKOWN HRKAD. Rye meal, 1 cup. Molasses, i cup. Corn meal, 1 cup. Baking soda, 2 teaspoons. Gi-aham flour, 1 cup. Cream of tartar, 2 teaspoons. Sour milk, 2 cups

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