Boston Brown Bread
From Our home cyclopedia. Cookery and housekeeping (1889).
A historical recipe
Our home cyclopedia. Cookery and housekeeping, by Edgar S Darling (1889).
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 4 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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- Flour one-half pint, one pint corn meal, one-half pint ryi* flour, one teaspoonful salt, one tablespoonful brown sugar two teaspoonfuls baking powder, one-half pint water;
- sift flour, corn meal, rye flour, sugar, salt and baking powder together thoroughly;
- peel, wash, and well boil tAvo mealy potatoes, rub them through the sieve, diluting with water.
- When this is quite cold use it to mix the flour, etc., into a batter like cake;
- pour it into a well-greased mold, having a cover (a tin pail will do), place it in a kettle or sauce pan half full of boiling water, when the loaf may steam or simmer one hour;
- then take off the cover and bake in the oven a half hour.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler
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Sieve
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Kettle