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Brown Bread (Pain Bis) a la Boston
From The Swedish, French, American cook book, 1918
Serves 5
Presented as published in 1918. 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
756Calories
14 gProtein
161 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein14 g
Carbohydrates161 g
Fiber5.3 g
Sugars81 g
Total Fat11 g
Saturated Fat2.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol64 mg
Sodium477 mg
Potassium2005 mg
Calcium504 mg
Iron9.4 mg
Magnesium295 mg
Phosphorus481 mg
Zinc2 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E0.6 mg
Vitamin K1.3 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate175 mcg
Choline76 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 611. The excerpt below is the record exactly as published.
Brown Bread ( Pain Bis) a la Boston Two cups yellow Indian cornmeal, one cup rye meal, one cup wheat flour, two and a half cups milk, one and a half cups molasses, two tablespoons butter, half teaspoon salt, two teaspoons Royal baking powder, and one teaspoon cream of tartar mixed in quarter cup lukewarm water, one egg
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