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Brown Bread Brewis
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
612Calories
21 gProtein
110 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein21 g
Carbohydrates110 g
Fiber9.4 g
Sugars18 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol47 mg
Sodium1425 mg
Potassium983 mg
Calcium518 mg
Iron5.2 mg
Magnesium153 mg
Phosphorus496 mg
Zinc2.3 mg
Copper0.2 mg
Manganese2.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A122 mcg
Vitamin E0.7 mg
Vitamin K4.4 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.4 mg
Folate20 mcg
Choline85 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.
one pint of dri/ brown bread and half a cup of stale white bread into inch pieces. Put a tablespoonful of butter in a large fiying-pan, and when it is melted, but not brown, add the bread and cover with one pint or more of milk. Let it simmer, stirring occasionally to keep it from stick- ing, until the bread is soft and the milk absorbed. Salt to taste. Brown Bread Brewis
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