Boston Brown Bread
From The Central cook book, 1924
Presented as published in 1924. 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
4961Calories
50 gProtein
1185 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories4961 kcal
Protein50 g
Carbohydrates1185 g
Fiber12 g
Sugars747 g
Total Fat10 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.1 g
Cholesterol0 mg
Sodium3909 mg
Potassium15300 mg
Calcium2110 mg
Iron64 mg
Magnesium2577 mg
Phosphorus890 mg
Zinc6.8 mg
Copper5.5 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B67.4 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)29 mg
Folate495 mcg
Choline159 mg
Caffeine0 mg
Water750 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 23. The excerpt below is the record exactly as published.
Boston Brown Bread 1 pint graham flour. 1 pint corn meal. 2 teaspoons soda dissolved in water. 1% teaspoon salt. 1% pint molasses. 1 pint water
Cook this with the app: pantry check, scaling, and the assistant.