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Boston Brown Bread
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
826Calories
23 gProtein
178 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories826 kcal
Protein23 g
Carbohydrates178 g
Fiber18 g
Sugars33 g
Total Fat4.6 g
Saturated Fat0.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium884 mg
Potassium1212 mg
Calcium187 mg
Iron13 mg
Magnesium191 mg
Phosphorus398 mg
Zinc3.9 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A8.6 mcg
Vitamin E1.2 mg
Vitamin K4.6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate517 mcg
Choline37 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 21. The excerpt below is the record exactly as published.
Boston Brown Bread. —Scald a pint of corn meal with a pint of boiling water, when sufficientlv cool, add a pint and a half otrye meal, a gill of yeast, a gill of molasses and a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.