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Boston Brown Bread
From How we cook in Tennessee .., 1906
Serves 4
Tested by Mrs. I. O. Benton.
Presented as published in 1906. 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
882Calories
17 gProtein
200 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories882 kcal
Protein17 g
Carbohydrates200 g
Fiber2.1 g
Sugars96 g
Total Fat4.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.1 mg
Sodium1051 mg
Potassium1820 mg
Calcium495 mg
Iron12 mg
Magnesium259 mg
Phosphorus335 mg
Zinc1.6 mg
Copper0.7 mg
Manganese2.4 mg
Vitamin D0.8 mcg
Vitamin C1.1 mg
Vitamin A30 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.6 mg
Folate206 mcg
Choline26 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 70. The excerpt below is the record exactly as published.
Boston Brown Bread. — Four cups graham flour, one cup buttermilk and one tablespoon more, one cup molasses, one cup raisins, one cup water (cool), one teaspoonful salt, one of soda in buttermilk, three teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.