Boston Brown Bread

Name: Boston Brown Bread
Ingredients: 1 cup of sour milk; 1 cup of molasses; 1 teaspoonful of baking soda; 1 slightly rounding teaspoonful of cream of tartar; 2 cups of rye flour; 1 cup of white flour

From Principles of cookery, 1910

If sweet milk is used instead of sour, retain the soda and add cream of tartar.

Presented as published in 1910. 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

2332Calories

33 gProtein

540 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories2332 kcal

Protein33 g

Carbohydrates540 g

Fiber37 g

Sugars248 g

Total Fat7 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium1586 mg

Potassium6916 mg

Calcium785 mg

Iron29 mg

Magnesium1072 mg

Phosphorus939 mg

Zinc8.1 mg

Copper2.7 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B62.7 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate213 mcg

Choline57 mg

Caffeine0 mg

Water116 g

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 44. The excerpt below is the record exactly as published.

e cup of molasses is used, as it is with one cup of sour milk. When it is more convenient to BOSTON BROWN BREAD. substitute sweet milk for sour, we retain the soda and add one slightly rounding teaspoonful of cream of tar- tar. . Baking powder contains some starch, but two or strength of three level teaspoonfuls of baking powd

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