Boston Brown Bread

Name: Boston Brown Bread
Ingredients: 0.5 pint flour; 1 pint Indian corn meal; 0.5 pint rye flour; 2 potatoes; 1 teaspoon salt; 1 tablespoon brown sugar; 2 teaspoons Royal Baking Powder; 1 pint water

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1197Calories

30 gProtein

262 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories1197 kcal

Protein30 g

Carbohydrates262 g

Fiber23 g

Sugars16 g

Total Fat4.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium3072 mg

Potassium2014 mg

Calcium780 mg

Iron14 mg

Magnesium232 mg

Phosphorus1538 mg

Zinc4.7 mg

Copper1 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K6 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate246 mcg

Choline37 mg

Caffeine0 mg

Water737 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 7. The excerpt below is the record exactly as published.

Boston Brown Bread. — Vfj pint flour, 1 pint Indian corn meal. Mi pint rye flour, 2 po- tatoes, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, pint water

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