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Boston Brown Bread

From Flower city cook book (1891).

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A historical recipe

Flower city cook book , by N.Y. Lake avenue Memorial Baptist church. [from old catalog] Rochester (1891).

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 1 ingredient

  1. three teacupfuls of corn meal

Cook safely

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

  • 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. Make a batter of three teacupfuls of corn meal, two of graham flour, one of molasses, and three and one-half of warm water, with one full teaspoonful of soda.
  2. Steam for three hours.

Plating

Cookware for this recipe

  • Steamer
Source not stated by archive.org
Credit

From Flower city cook book (1891), printed page 43, digitised by the Internet Archive: https://archive.org/details/flowercitycookbo00roch

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.