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Boston Brown Bread

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

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 Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). 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

Method

  1. Mrs.
  2. Emma C.
  3. Portman Two cups milk, sour;
  4. two cups graham flour;
  5. one cup wheat flour;
  6. three tablespoonfuls molasses or sugar;
  7. one teaspoonful soda.
  8. Take pound baking powder cans, lard them well and fill two-thirds full;
  9. put on lids and set in a kettle which is half full of boiling water;
  10. put on the kettle lid and keep boiling three hours;
  11. replenishing often with boiling water.
  12. Mrs.
  13. M.
  14. A.
  15. Stewart One cup sweet milk;
  16. one cup sour milk;
  17. one cup New Orleans molasses;
  18. one-half teaspoonful salt;
  19. one teaspoonful soda;
  20. one cup corn meal;
  21. two cups graham flour.
  22. Add a few raisins which greatly improve the flavor.
  23. Put in a five-pound pail, set in cold water (one quart).
  24. From time it commences to boil let cook for three hours.