Boston Brown Bread

Name: Boston Brown Bread
Ingredients: Three and three-quarters cups Indian corn meal; two and one-half cups of rye meal; two-thirds cup of molasses; one quart milk; two even teaspoonfuls soda

From The New York receipt book, 1882

Presented as published in 1882. 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

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 1. The excerpt below is the record exactly as published.

Boston Brown Bread.— Three and three-quarters cups Indian corn meal, two and one-half cups of rye meal, (not flour), two-thirds cup ot molasses, one ouart milk (either sweet or sour), two even teaspoonfuls soda

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