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Boston Brown Bread

From The Home cook book (1923).

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A historical recipe

The Home cook book (1923).

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 salt
  2. one teaspoonful of soda

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. Mrs, Oliphant.
  2. To make one loaf : — ^Rye meal unsifted, half a pint ;
  3. Indian meal sifted, one pint;
  4. sour milk, one pint;
  5. molasses, half a gill.
  6. Add a teaspoonful of salt, one teaspoonful of soda and dissolve in a little hot water ;
  7. stir weU, put in a greased pan, let it rise one hour, and steam four hours.

Plating

Cookware for this recipe

  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From The Home cook book (1923), printed page 267, digitised by the Internet Archive: https://archive.org/details/homecookbook00unse_1

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.