Boston Brown Bread
From Principles of cooking, 1914
Raisins can be added for extra flavor.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 47. The excerpt below is the record exactly as published.
Boston Brown Bread. — One cup of rye flour, one cup of corn meal, one cup of whole wheat flour, or (one and one half cups of graham flour and one and one half cups corn meal), two level teaspoons of soda, two level teaspoons of salt, three fourths cup of molasses, one pint of sour milk. Sometimes a half cup of raisins
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