Boston Brown Bread, II

Name: Boston Brown Bread, II
Ingredients: 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; one of salt

From Cooks in clover, 1889

No specific notes provided.

Presented as published in 1889. 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

3436Calories

65 gProtein

755 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories3436 kcal

Protein65 g

Carbohydrates755 g

Fiber24 g

Sugars133 g

Total Fat13 g

Saturated Fat1.6 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat5.7 g

Cholesterol0 mg

Sodium3393 mg

Potassium3558 mg

Calcium999 mg

Iron28 mg

Magnesium658 mg

Phosphorus1059 mg

Zinc6.3 mg

Copper1.7 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E1.1 mg

Vitamin K0.4 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)23 mg

Folate579 mcg

Choline82 mg

Caffeine0 mg

Water835 g

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, 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

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