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Boston Brown Bread No. 1

Name: Boston Brown Bread No. 1
Yield: 6 servings
Ingredients: 2 cups yellow com meal; 1 heaping teaspoon baking soda; 2 cups graham flour; 1 cup hot water; 1 cup wheat 'flour; 1 cup New Orleans molasses; 1 teaspoon salt; 1 quart buttermilk; 2 teaspoons melted lard or butter

From The Institute cook book, 1913

Serves 6

Presented as published in 1913. 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

684Calories

16 gProtein

139 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories684 kcal

Protein16 g

Carbohydrates139 g

Fiber2.5 g

Sugars50 g

Total Fat8.5 g

Saturated Fat3.3 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat1 g

Cholesterol21 mg

Sodium829 mg

Potassium1188 mg

Calcium315 mg

Iron6.6 mg

Magnesium183 mg

Phosphorus275 mg

Zinc1.6 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A82 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B120.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.2 mg

Folate126 mcg

Choline38 mg

Caffeine0 mg

Water207 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 165. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD No. 1 2 cups yellow com meal 1 heaping teaspoon baking soda 2 cups graham flour 1 cup hot water 1 cup wheat 'flour 1 cup New Orleans molasses 1 teaspoon salt 1 quart buttermilk 2 teaspoons melted lard or butter

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