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Boston Brown Bread with Soda
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
Three ounces of baking powder may be used in place of the soda.
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
814Calories
15 gProtein
177 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein15 g
Carbohydrates177 g
Fiber6.8 g
Sugars67 g
Total Fat5.4 g
Saturated Fat1.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol11 mg
Sodium1931 mg
Potassium1631 mg
Calcium305 mg
Iron10 mg
Magnesium271 mg
Phosphorus314 mg
Zinc2.2 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.6 mg
Folate212 mcg
Choline35 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 128. The excerpt below is the record exactly as published.
BOSTON BEOWN BEEAD with SODA. 1 lb. rye flour, 1 quart molasses, 1 lb. graham flour, 3 pints milk, 2 lbs. eornmeal, 2 ozs. salt, 1 lb. wheat flour, 1 oz. baking soda
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