Boston Brown Bread
From Magnet users cook book, 1920
Serves 4
Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 35. The excerpt below is the record exactly as published.
BOSTON BROWN BREAD. Three cups Graham flour, 1 cup corn meal, 1 teaspoon salt, 4% cup brown sugar, 1 cup syrup, 2 cups buttermilk, 1 cup raisins, 1 teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.