Brown Bread

Ingredients

• a pint and a half of Indian meal
• the same quantity of rye meal
• half a cupful of molasses
• two pints and a half of sweet milk
• a teaspoonful of salt
• a teaspoonful of soda

Method

1. 1

   Mix the two kinds of meal together.

2. 2

   Dissolve the soda in half a cupful of milk, stir into the rest of the milk, then add the salt and molasses.

3. 3

   Mix thoroughly and pour over the meal.

4. 4

   Beat vigorously and pour into two well-buttered brown-bread tins.

5. 5

   Steam for five hours.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 423. The excerpt below is the record exactly as published.

Brown Bread. Allow for three loaves of this bread a quart of graham, a quart of rye flour, a pint of warm water, two table- spoonfuls of molasses, one of salt, one of butter, and half a cake of compressed yeast dissolved in one-third of a cupful of water. Make this bread in the same way entfre-wheat bread is made, only bake it for an hour and a quarter instead of for an hour. This is a coarse bread, and very healthful. * Brown Bread. This is the kind of bread which, outside of New Eng- land, is always called "Boston" brown bread. For making it you will need a pint and a half of Indian meal, the same quantity of rye meal, half a cupful of molasses, two pints and a half of sweet milk, a teaspoonful of salt, and a teaspoonful of soda

Cook this with the app: pantry check, scaling, and the assistant.