Boston Brown Bread

Name: Boston Brown Bread
Ingredients: 1 cup yellow corn meal; 1 cup rye meal; 1 cup entire wheat flour; 1 teaspoon salt; 2% teaspoons soda; 2-3 cup molasses; 2 cups thick sour milk

From The Raleigh cook book, 1907

Though not so good, water may be used in place of sour milk, 1.25 cups being necessary.

Presented as published in 1907. 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

2696Calories

51 gProtein

587 gCarbs

20 gFat

Full nutrition (33 nutrients)

Calories2696 kcal

Protein51 g

Carbohydrates587 g

Fiber20 g

Sugars291 g

Total Fat20 g

Saturated Fat8.8 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat2.6 g

Cholesterol54 mg

Sodium2982 mg

Potassium5494 mg

Calcium1207 mg

Iron25 mg

Magnesium827 mg

Phosphorus1211 mg

Zinc7.2 mg

Copper2.2 mg

Manganese7.7 mg

Vitamin D4.9 mcg

Vitamin C0 mg

Vitamin A105 mcg

Vitamin E1.9 mg

Vitamin K7 mcg

Vitamin B62.4 mg

Vitamin B121.6 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)15 mg

Folate307 mcg

Choline150 mg

Caffeine9.7 mg

Water447 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 19. The excerpt below is the record exactly as published.

Boston Brown Bread.—1 cup yellow corn meal; 1 cup rye meal; 1 cup entire wheat flour; 1 teaspoon salt; 2% teaspoons soda; 2-3 cup molasses; 2 cups thick sour milk

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