Steamed Boston Brown Bread

Ingredients

• One coffee cup New Orleans molasses
• two cups sweet milk
• one-half cup sugar
• one-half cup raisins, stoned, halved or chopped
• two rounding tablespoons butter and lard
• one teaspoon salt
• one full spoon baking powder
• one-half level teaspoon of ground cloves
• one-half level teaspoon of cinnamon
• one level teaspoon baking soda
• one pint yellow corn meal
• one pint whole wheat flour
• one pint Bohemian rye flour

Method

1. 1

   Mix molasses, sugar, milk, salt, and soda.

2. 2

   Add cornmeal with melted butter and lard, then rye and whole wheat flour with spices and baking powder.

3. 3

   Stir in floured raisins.

4. 4

   Steam for three hours, then bake for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 68. The excerpt below is the record exactly as published.

STEAMED BOSTON BROWN BREAD. Mrs. Margaret E. Trickle, 207 North Olive street, Los Angeles— One coffee cup New Oi leans molasses, two cups sweet milk, one- half cup sugar, scant measure; one-half cup raisins, stoned, halved or chopped ; two rouncr- ing tablespoons butter and lard, one teaspoon salt, one full spoon baking powder, one-half level teaspoon each of ground cloves and cinnamon, one level teaspoon baking soda, one pint yellow corn meal, one pint whole wheat flour, one pint Bohemian rye flour (a level pint.) Mix molasses, sugar, milk, salt and soda, then add cornmeal with butter and lard melted, rye, whole wheat flour with spices and baking powder; the raisins well floured stirred in last. Steam three hours, bake in a moderate oven fifteen minutes. This quantity will make five tin canned corn or pea cans full when cooked. Excellent. NO. 21. STEAMED BROWN BREAD. Ada C. Whitman, 3131 Baldwin street, Los Angeles. One cup Indian meal, one cup rye meal, one- half cup flour, one-half cup cleansed currants, one-half teaspoon salt, one-half teaspoon soda, one-fourth cup molasses, one and one-half cups sweet milk. Steam three hours. NO. 64. BUTTERED LOAF. Mrs, T. Johnston, care L. J. Rose, Oxnard, Cal.— One quart flour mixed with sponge of potatoes and yeast, a small piece butter, one egg and boiled milk, salt; mix thoroughly and knead for half hour or until dough will not stick to hands. Grease thoroughly with butter and put in a covered crock or bucket to rise. This will take from seven to eight hours. Then knead a few minutes again, grease and put in round pan for second rising. This will take from two to three hours. Bake in a moderate oven until thoroughly done and the top crust hard and dark brown. Take out of pan, chip off brown crust and grate top until smooth. Cut into four or five layers, around; butter with nice fresh butter; serve hot. slice then as cake, in triangular pieces. NO. 82. CORN BREAD. Mrs. M. A. Collins, Ontario, Cal. — Two cups sour milk, two cups corn meal, two cups bread crumbs, one-half cup sugar

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