Boston Brown Bread
A historical recipe from The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).
A historical recipe
The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Project Gutenberg eBook #60598.
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 4 ingredients
- 2 cups sour milk
- 1³⁄₄ cups sweet milk
- one tablespoonful of cream of tartar
- two tablespoonfuls of baking powder
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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- 1 cup rye meal 1 cup graham flour 1 cup corn-meal 1 teaspoon salt ³⁄₄ tablespoon soda ³⁄₄ cup molasses 2 cups sour milk or 1³⁄₄ cups sweet milk or buttermilk Mix and sift the dry ingredients together.
- Mix the liquid ingredients and add them, gradually, to the dry mixture.
- Put the dough into a well-buttered, one-quart brown bread mould or water-tight can of the same capacity.
- Stand the mould in a six-quart cooker-pail in enough warm water to come two-thirds of the way up the mould.
- Bring it quickly to a boil and boil it half an hour.
- Put it into a hay-box for five hours.
- It will not be spoiled by six hours in the cooker, but will not have quite such a dry crust.
- If sweet milk is used add one tablespoonful of cream of tartar;
- or omit the soda and use, instead, two tablespoonfuls of baking powder.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Sieve