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Boston Brown Bread

From 1930 Wewoka Cook Book (1930).

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A historical recipe

1930 Wewoka Cook Book, by City Federation of Women's Clubs (1930).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 2 cups graham flour
  2. 1 cup corn meal

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 2 cups graham flour, 1 cup corn meal, 1 1-2 cups butter milk, 3-4 cup molasses, 1 1-2 tsp.
  2. soda, 1 tsp.
  3. baking powder, 1 tsp.
  4. salt.
  5. Steam in baking powder cans for 3 hours.

Plating

Cookware for this recipe

  • Steamer
Source not stated by archive.org
Credit

From 1930 Wewoka Cook Book (1930), printed page 1, digitised by the Internet Archive: https://archive.org/details/1930wewokacookbook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.