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Boston Brown Bread
From Delta Gamma cook book, 1922
Serves 3
Recipe by Norma E. Sammons (Omicron).
Presented as published in 1922. 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
889Calories
16 gProtein
192 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein16 g
Carbohydrates192 g
Fiber8.8 g
Sugars87 g
Total Fat6.6 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol72 mg
Sodium878 mg
Potassium2075 mg
Calcium359 mg
Iron9.3 mg
Magnesium346 mg
Phosphorus363 mg
Zinc2.6 mg
Copper0.8 mg
Manganese3 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate95 mcg
Choline87 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 48. The excerpt below is the record exactly as published.
Boston Brown Bread 1 egg 1 cup som- milk 1 heaping teaspoon soda dissolved in 1 tablespoon boiling water 1 cup rye flour 1 cup molasses 1 cup wheat flour 1 cup yellow corn meal 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.