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Boston Brown Bread

A historical recipe from A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899).

A historical recipe

A friend in the kitchen: or, What to cook and how to cook it, by Colcord, Anna L. (Anna Letitia) (1899). Project Gutenberg eBook #61451.

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 A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899). Digitised by Project Gutenberg, eBook #61451 (https://www.gutenberg.org/ebooks/61451). 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. Scald one pint of corn-meal with a pint of boiling water;
  2. let cool till lukewarm, then stir in one dissolved yeast cake, or one-half cup of sweet, lively yeast, three tablespoonfuls of molasses, one teaspoonful of salt, and about three cupfuls of rye meal.
  3. Beat well, put in oiled pan, steam four or five hours, then place in the oven for half an hour to form a crust.