Boston Brown Bread
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
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 The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). 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
- 2 cupfuls of white cornmeal
- 2 cupfuls of yellow cornmeal
- 2 cupfuls of Graham flour
- 1 cupful of molasses
- 2 cupfuls of boiling water
- 1 teaspoonful of salt
- 1 teaspoonful of soda
Method
- 2 cupfuls of white cornmeal.
- 2 cupfuls of yellow cornmeal.
- 2 cupfuls of Graham flour or of rye meal or of white flour.
- 1 cupful of molasses.
- 2 cupfuls of milk (one of them being sour milk, if convenient).
- 2 cupfuls of boiling water.
- 1 teaspoonful of salt.
- 1 teaspoonful of soda.
- Mix well the flour, meal, and salt;
- add to them the boiling water.
- Mix the sweet milk and molasses together, and add them to the scalded meal.
- Dissolve the soda in the sour milk, and add it last.
- Turn the mixture into a covered cylindrical mold or into a covered pail, and steam it for three hours;
- then uncover and bake in the oven for half an hour.
- Slices of this bread toasted, buttered, and covered with cream make a good breakfast or luncheon dish.