Boston Brown Bread
A historical recipe from School and Home Cooking, by Greer, Carlotta C. (Carlotta Cherryholmes) (1920).
A historical recipe
School and Home Cooking, by Greer, Carlotta C. (Carlotta Cherryholmes) (1920). Project Gutenberg eBook #6912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From School and Home Cooking, by Greer, Carlotta C. (Carlotta Cherryholmes) (1920). Digitised by Project Gutenberg, eBook #6912 (https://www.gutenberg.org/ebooks/6912). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a place in its title: boston (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1/2 cupful molasses Mix
- 1 cupful of graham flour
Method
- 1/4 cupful sugar 1 cupful corn-meal 2 cupfuls graham flour 3/4 teaspoonful salt 2 teaspoonfuls baking soda 2 teaspoonfuls cream of tartar 2 cupfuls sour milk 1/2 cupful molasses Mix the dry ingredients (except the sugar) thoroughly.
- Turn the molasses, sugar, and sour milk into a mixing bowl.
- Add the dry ingredients;
- mix well.
- Turn at once into oiled molds, and steam at least 4 hours.
- Remove from the molds, and dry in the oven for a few minutes.
- Rye meal or bread crumbs may be substituted for 1 cupful of graham flour.
- If dried bread crumbs are used, moisten them with a little cold water before adding to the other ingredients.
- 1 cupful of raisins may also be added to the ingredients of the above recipe.
- If raisins are used, cut them in two and sprinkle flour over them.