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Boston Brown Bread with Raisins

Name: Boston Brown Bread with Raisins
Yield: 20 servings
Ingredients: 1% pounds white bread flour; 1% pounds graham flour; 1% pounds cornmeal; IV2 pounds rye flour; 2 quarts molasses; 1 quart water; 1 quart milk; 1 pound small raisins; % ounce salt; 3 ounces baking powder

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 20

Presented as published in 1907. 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

912Calories

15 gProtein

207 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories912 kcal

Protein15 g

Carbohydrates207 g

Fiber6 g

Sugars102 g

Total Fat4 g

Saturated Fat1 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol5.8 mg

Sodium799 mg

Potassium2294 mg

Calcium608 mg

Iron13 mg

Magnesium393 mg

Phosphorus391 mg

Zinc2.2 mg

Copper0.9 mg

Manganese3.3 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A16 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B120.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.9 mg

Folate175 mcg

Choline29 mg

Caffeine0 mg

Water134 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 195. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD WITH RAISINS 1% pounds white bread flour. 1% pounds graham flour. 1% pounds cornmeal. IV2 pounds rye flour. 2 quarts molasses. 1 quart water. 1 quart milk. 1 pound small raisins. % ounce salt. 3 ounces baking powder

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