Boston Brown Bread
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Serve hot. It is eaten with butter and baked beans.
Presented as published in 1913. 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
2601Calories
47 gProtein
579 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories2601 kcal
Protein47 g
Carbohydrates579 g
Fiber13 g
Sugars262 g
Total Fat25 g
Saturated Fat5.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol61 mg
Sodium1392 mg
Potassium5262 mg
Calcium924 mg
Iron33 mg
Magnesium775 mg
Phosphorus831 mg
Zinc5.2 mg
Copper2 mg
Manganese6.3 mg
Vitamin D2.3 mcg
Vitamin C2.2 mg
Vitamin A78 mcg
Vitamin E0.9 mg
Vitamin K3.7 mcg
Vitamin B62.4 mg
Vitamin B121.3 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)26 mg
Folate720 mcg
Choline112 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 29. The excerpt below is the record exactly as published.
Boston Brown Bread. 1 cup white flour. 34 cup molasses. 1 cup graham flour. ZeeetSpaeSOGas 1 cup cornmeal. 1 cup milk (sweet or sour). 1 tbsp. butter. % tsp. salt. Y% cup raisins
Cook this with the app: pantry check, scaling, and the assistant.