Boston Brown Bread
From Kentucky receipt book, 1903
Serves 3
Bake slowly for 2 to 3 hours.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 69. The excerpt below is the record exactly as published.
Boston Brown Bread. Take one coffee cup full of ineal after it is sifted, 2 cups of Graham flour, sift it, then put in the bran, also 1 cup of black mo- lasses, enough buttermilk to make a stiff batter, 1 teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.