Boston Brown Bread
From Daniel Webster cook book (1907).
A historical recipe
Daniel Webster cook book, by Eagle roller mill company, New Ulm, Minn. [from old catalog] (1907).
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
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
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- Two cups of Graham flour, one of corn meal, one-half of Daniel Webster flour, two of sour milk, one of New Orleans molasses, and one teaspoon of soda.
- Melt top from tin cans in which canned corn or peas are bought.
- Fill them a little over half full of the batter and steam three or four hours.
- A nice crust on top is gained by setting the cans of bread in a hot oven for twenty minutes.
- Dip into cold water for a minute and the loaf will slip out easily.
Plating
Cookware for this recipe
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Saucepan