Boston Brown Bread, I

Ingredients

• two and a half cups of granulated Indian meal
• two and a half cups of Graham flour
• one cup of Porto Rico molasses
• one teaspoon of salt

Method

1. 1

   Mix the meal and salt with boiling water, add molasses, and lastly the flour.

2. 2

   Bake in a covered tin very slowly for at least eight hours.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 27. The excerpt below is the record exactly as published.

Boston Brown Bread, I. — Two and a half cups of granulated Indian meal, two and a half cups of Graham flour, one cup of Porto Rico molasses, one ; teaspoon of salt. Mix the meal and salt with boiling water, add molasses and lastly the flour. Bake in a covered tin very slowly at least eight hours. Mrs. F. M. Swan. Boston Brown Bread, II.— Three and a half cups of corn meal ; one cup of rye or Graham flour ; one cup of wheat flour; half a cup of molasses; one and a half pints of milk and water; two teaspoons of baking powder, and one of salt. Steam or boil four hours; then, removing the cover, place the bread in a hot oven and bake half an hour. Mrs. V. Hussey. BREAD, BISCUIT, ETC. 47 Boston Brown Bread, III. — Two cups of Indian) meal, two cups of rye flour, one ci:p of wheat flour, two-thirds of a cup of molasses, one and ahalf pints j of milk, a little salt, and one large teaspoon of sal- 1 eratus. Pour this in a long tin pail, put in a pot with just enough water to keep it boiling, cover the pail closely so that it is water tight, keep boiling three hours, and you will have a loaf of bread with- out crust. Mrs. J. R. Boston Brown Bread, IV. — Half a pint of rye flour, a pint of sifted Indian meal, a pint of sour milk, half a gill of molasses, a teaspoon of salt and a large teaspoon of saleratus. The bread should be cooked at least four hours. Mrs. M. H. C. Biscuit, I. — One quart of flour; one teaspoon of salt

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