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Boston Brown Bread with Raisins
From The New century cook book, 1899
Serves 5
Recipe by Mrs. L. C. Pitner.
Presented as published in 1899. 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
780Calories
13 gProtein
181 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein13 g
Carbohydrates181 g
Fiber11 g
Sugars50 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium41 mg
Potassium1621 mg
Calcium189 mg
Iron9.7 mg
Magnesium245 mg
Phosphorus274 mg
Zinc2 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate142 mcg
Choline12 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The New century cook book (1899), page 2. The excerpt below is the record exactly as published.
oston Brown Bread, with Raisins. One cup New Orleans molasses, three cups sour milk, two cups rye flour, two cups graham flour, one cup cornmeal, one- quarter teaspoon ginger, one saltspoon each of cloves, cinnamon, and salt, two even teaspoonfuls soda dissolved in a little warm water. Mix thoroughly, then stir in the mixture one teacup seeded raisins
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