vegetarianvegannut-free
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
- 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
- one saltspoon each of cinnamon
- two even teaspoonfuls soda
- one teacup seeded raisins
Method
Mix thoroughly, stir in floured raisins, grease cans well, and half fill with mixture.
Steam for three hours, then place in the oven for five minutes.
Nutrition per serving
780Calories
13 gProtein
181 gCarbs
3 gFat
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
Cook this with the app: pantry check, scaling, and the assistant.