Boston Brown Bread

Ingredients

• 1 cup (level) whole wheat or graham flour
• 1 cup (level) corn meal
• 1 cup (level) ground rolled oats (oatmeal)
• 5 teaspoons (level) Royal Baking Powder
• 1 teaspoon (level) salt
• 24 cup molasses
• Ip3 cups milk

Method

1. 1

   Mix thoroughly the dry ingredients; add the molasses to the milk and add liquid to dry ingredients; beat thoroughly and place in greased molds.

2. 2

   Do not fill molds over two-thirds full.

3. 3

   Steam for 3.5 hours; remove covers and bake in oven until top is dry.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 7. The excerpt below is the record exactly as published.

Boston Brown Bread. 1 cup (level) whole wheat or graham flour 1 cup (level) corn meal 1 cup (level) ground rolled oats (oatmeal) 5 teaspoons (level) Royal Bak¬ ing Powder 1 teaspoon (level) salt 24 cup molasses Ip3 cups milk Mix thoroughly the dry ingredients ; add the molasses to the milk and add liquid to dry ingredi¬ ents ; beat thoroughly and place in greased molds. Do not fill molds over two-thirds full. Use empty baking powder or coffee tins with covers for molds. Steam for 3^2 hours; remove covers and bake in oven until top is dry. To steam place molds on a wire support placed on the bottom of a kettle con¬ taining boiling water, allowing the water to come half way up around the molds. Kettle should be closely covered and boiling water added as necessary to maintain level. 3 — Blueberry Muffins. 2 cups (level) flour 3 teaspoons (level) Royal Bak¬ ing Powder THE GALLEY GUIDE 30 Blueberry Muffins — Continued 1 teaspoon (level) salt 1 tablespoon (level) sugar cup (level) milk 2 eggs 1 tablespoon (level) butter or lard 1 cup (level) berries Mix thoroughly flour, baking powder, salt and sugar ; add milk slowly, then the eggs previously well beaten, then the butter melted. Mix well and add the berries dusted with flour. Grease muffin tins and drop one spoonful into each partition. Bake 25 to 30 minutes in moderate oven. 4 — Cookies. \ cup butter 2 cups (level) sugar 24 cup milk 2 eggs 34 teaspoon grated nutmeg 1 teaspoon vanilla or grated rind of 1 lemon 4 cups (level) flour 3 teaspoons (level) Royal Bak¬ ing Powder Beat the butter with a spoon in a mixing bowl until it becomes creamy in consistency, then add the sugar slowly, beating well ; beat the eggs in separate bowl, add milk to them and beat again ; add milk and eggs to butter and sugar gradually, stirring well ; add vanilla (or lemon) ; mix thoroughly 2 cups of flour with baking powder and nutmeg and add ; mix the whole, adding enough of the remaining 2 cups of flour to make a consistency that will roll out thin RECIPES 3i with a rolling pin on a floured board. Cut to de¬ sired shapes, sprinkle with sugar, bake in greased pans in hot oven for 12 minutes. 5 — Com Bread. 1 cup (level) corn meal 1 cup (level) flour 4 teaspoons (level) Royal Bak¬ ing Powder

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