Boston Brown-Bread
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 36. The excerpt below is the record exactly as published.
Boston Brown-Bread. Water-cress. Nutmeg Melons. Poached Eggs^ with A^ichovy Toast — Pre- pare slices of anchovy toast as already de- scribed, and lay on each slice a poached egg. Pour over all a cup of drawn butter in which has been stirred a teaspoonful of chopped parsley. Boston Brown-Bread, — Put a loaf of Bos- ton brown-bread into the inner vessel of a double boiler, and boiling water in. the outer vessel
Cook this with the app: pantry check, scaling, and the assistant.