Boston Brown Bread
A historical recipe from What to Eat, How to Serve it, by Christine Terhune Herrick (1891).
A historical recipe
What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Project Gutenberg eBook #51197.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- One cup Indian-meal
- one cup rye-meal
- one cup milk
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- One cup Indian-meal, one cup rye-meal, half-cup white flour, one cup milk, half-cup molasses, pinch salt, one small teaspoonful soda.
- Sift the meal, flour, soda, and salt together, work in the milk and molasses, pour into a well-greased brown-bread mould, and boil two hours, taking care that the water in the outer vessel does not come to the top of the mould.
- Unless you have a late breakfast, it is well to cook the bread the day before, and warm it the next morning.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Sieve