Boston Brown Bread
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a place in its title: boston (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One-half cup of cornmeal
- One-half cup of barley flour
- One-half cup of rice flour
- One teaspoon of salt
- One-half cup of molasses
- One and one-quarter cups of sour milk
Method
- One-half cup of cornmeal, One-half cup of barley flour, One-half cup of rice flour, One teaspoon of salt, One-half cup of molasses, One level teaspoon of soda, One and one-quarter cups of sour milk.
- Beat to mix and then pour into well-greased one-pound empty coffee cans and fill them three-quarters full.
- Cover and place in a deep saucepan.
- Fill the saucepan two-thirds full of boiling water.
- Boil steadily for one and three-quarters hours;
- then remove the lid from coffee can and place in a warm oven for three-quarters of an hour to dry out.
- Next come the fish balls--not the great, round old-fashioned grease-soaked one of commerce, but the daintiest golden brown balls the size of bantam eggs, fried in smoking hot fat and laid on snowy white napkins in piles, with sprigs of parsley stuck between them.