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Boston Brown Bread No. 2
From The household cook book, 1902
Serves 4
It will look thin when ready to steam, but will come out all right.
Presented as published in 1902. 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
841Calories
13 gProtein
169 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories841 kcal
Protein13 g
Carbohydrates169 g
Fiber2.8 g
Sugars63 g
Total Fat13 g
Saturated Fat6.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.6 g
Cholesterol31 mg
Sodium632 mg
Potassium1426 mg
Calcium207 mg
Iron11 mg
Magnesium244 mg
Phosphorus182 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.6 mg
Folate251 mcg
Choline17 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 209. The excerpt below is the record exactly as published.
BOSTON BROWN BREAD No. 2. Take 2 cups cornmeal, and the same of either rye or graham flour; sift together with 1 teaspoon salt; add 1 cup molasses, f cup sour milk or cream, 1 teaspoon soda (dissolved in a little boiling water); mix all well and add 2^ cups cold water
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