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Boston Brown Bread

From The cook book, by "Oscar" of the Waldorf (1896).

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A historical recipe

The cook book, by "Oscar" of the Waldorf, by Oscar Tschirky (1896).

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. a teaspoonful of bicarbonate of soda
  2. a cupful of yeast

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.

Method

  1. Take an equal quantity of corn-flour and rye-meal, a few tablespoonfuls of pumpkin, a little salt and a teaspoonful of bicarbonate of soda, half a cupful of yeast and a similar quantity of molasses, stirring in some warm water until it forms a paste.
  2. Have ready two well-buttered iron-pans and pour in this mixture, smooth the top with the hand, and when it has risen, bake in an oven quickly.

Plating

Cookware for this recipe

  • Wooden spoon
Source not stated by archive.org
Credit

From The cook book, by "Oscar" of the Waldorf (1896), printed page 792, digitised by the Internet Archive: https://archive.org/details/cookbookbyoscaro00tsch

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.