Boston Brown Bread
From The New New Can Opener Cookbook (1834).
No ratings yet
A historical recipe
The New New Can Opener Cookbook, by Poppy Cannon (1834).
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
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Boston brown bread is now available in tins.
- Generally it is or should be served steamy hot, unless of course it is sliced thin for sandwiches.
- On most tins of brown bread you will find directions telling you to immerse the can in hot water.
- This method of heating takes a long time, and what is more important, the hot can is difficult to handle.
- The method suggested here is much simpler.
- ;
- canned Boston brown bread Open a can of brown bread at both ends and push the bread out of the can.
- Place in the top of a double boiler.
- Cover and heat over boiling water.
- Bring to the table in one piece and slice about 14 inch thick;
- or slice in the kitchen and place in a bowl or basket lined with a napkin.
- Serve with Boston baked beans, of course, cole slaw, and apple pie for dessert.
- Serves 4.
Plating
Cookware for this recipe
-
Saucepan
-
Mixing bowl
-
Chef's knife
-
Cutting board