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Boston Brown Bread; Yeast Raised
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 40
This mixture makes about one dozen loaves.
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
432Calories
9 gProtein
96 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein8.8 g
Carbohydrates96 g
Fiber4.9 g
Sugars25 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium565 mg
Potassium693 mg
Calcium85 mg
Iron5.6 mg
Magnesium122 mg
Phosphorus154 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate155 mcg
Choline9.2 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 127. The excerpt below is the record exactly as published.
BOSTON BEOWN BEEAD; YEAST EAISED. 2 lbs. rye flour, 2 ozs. yeast, 2 lbs. eornmeal, 1 quart molasses, 2 lbs. graham flour, 2 ozs. salt, 2 lbs. wheat flour
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