Brown Bread (Boston)

Name: Brown Bread (Boston)
Ingredients: two cupfuls of white cornflour; two cupfuls of yellow corn meal; two cupfuls of ordinary wheat meal; a teaspoonful of salt; two cupfuls of boiling water; a cupful of milk; a cupful of molasses; a teaspoonful of bicarbonate of soda; a cupful of sour milk

From Bread, cakes, and biscuits, 1902

Sour milk is preferred for best results.

Presented as published in 1902. 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

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 18. The excerpt below is the record exactly as published.

a teaspoonful of salt ; then mix it all with two cupfuls of boiling water, and a cupful of milk in which you have mixed a cupful of molasses, working this last well into the flour ; at the last dissolve a teaspoonful of bicarbonate of soda in a cupful of sour milk

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