Boston Brown Bread

Name: Boston Brown Bread
Ingredients: One and one-half pints Indian meal; one and one-half pints rye meal; one cup molasses; two tablespoons vinegar; one teaspoon salt; two teaspoons saleratus; one quart luke-warm water

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

3956Calories

99 gProtein

582 gCarbs

157 gFat

Full nutrition (33 nutrients)

Calories3956 kcal

Protein99 g

Carbohydrates582 g

Fiber134 g

Sugars256 g

Total Fat157 g

Saturated Fat14 g

Monounsaturated Fat28 g

Polyunsaturated Fat106 g

Cholesterol0 mg

Sodium2589 mg

Potassium8908 mg

Calcium1768 mg

Iron44 mg

Magnesium2425 mg

Phosphorus3104 mg

Zinc23 mg

Copper7.1 mg

Manganese21 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A0 mcg

Vitamin E5.5 mg

Vitamin K34 mcg

Vitamin B64.7 mg

Vitamin B120 mcg

Thiamin (B1)6.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)19 mg

Folate417 mcg

Choline390 mg

Caffeine0 mg

Water1106 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 11. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD. One and one-half pints Indian meal, one and one-half pints rye meal, one cup molasses, two tablespoons vinegar, one teaspoon salt, two teaspoons saleratus, one quart luke-warm water

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