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Boston Brown Bread No. 2

Name: Boston Brown Bread No. 2
Yield: 3 servings
Ingredients: 1 cup corn meal; 1/2 cup sugar; 2 cups graham flour; Vi cup molasses; 1 teaspoon salt; 1 teaspoon soda; 2 cups milk

From The Institute cook book, 1913

Serves 3

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

886Calories

18 gProtein

188 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories886 kcal

Protein18 g

Carbohydrates188 g

Fiber2 g

Sugars83 g

Total Fat7.5 g

Saturated Fat3.1 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol19 mg

Sodium866 mg

Potassium1238 mg

Calcium331 mg

Iron7.9 mg

Magnesium192 mg

Phosphorus323 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A58 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.8 mg

Folate149 mcg

Choline41 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 99. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD No. 1 2 cups rye meal Vs cup molasses 1 cup com meal 1 teaspoon soda 1 teaspoon salt 2 cups sour milk Dissolve the soda in the milk. Mix and sift the dry ingredients; add the sour milk and molasses; pour into a buttered mold and steam three hours. Brown in the oven twenty minutes. BOSTON BROV/N BREAD No. 2 1 cup corn meal 1/2 cup sugar 2 cups graham flour Vi cup molasses 1 teaspoon salt 1 teaspoon soda 2 cups milk

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