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Boston Brown Bread (No. 2)

Name: Boston Brown Bread (No. 2)
Yield: 8 servings
Ingredients: one quart of Graham flour; the same of corn meal; one cup of sponge; one cup of molasses; one-half cup of butter; one teaspoonful of soda; the same of salt

From Temperance cook book, 1887

Serves 8

Makes a large loaf.

Presented as published in 1887. 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

688Calories

14 gProtein

151 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories688 kcal

Protein14 g

Carbohydrates151 g

Fiber3.1 g

Sugars32 g

Total Fat14 g

Saturated Fat0.4 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.8 g

Cholesterol59 mg

Sodium352 mg

Potassium827 mg

Calcium108 mg

Iron6.6 mg

Magnesium144 mg

Phosphorus177 mg

Zinc1.2 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A21 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.6 mg

Folate130 mcg

Choline12 mg

Caffeine0 mg

Water31 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 66. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD. (No. 2.) On» quart of Graham flour, and the same of corn meal, one cup of sponge, one cup of molasses, one-half cup of butter, one teaspoonful of soda, and the same of salt

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