Boston Brown Bread
From The Elm City cook book, 1896
Use a mold that holds two quarts.
Presented as published in 1896. 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 The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 1. The excerpt below is the record exactly as published.
BOSTON BROWN BREAD. One cupful of rye meal, one of Indian meal, one of molasses, two of flour, one pint and half of sour milk, one teaspoonful of soda, one egg and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.