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Boston Brown Bread

A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).

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A historical recipe

The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.

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 8 ingredients

  1. two cups graham flour
  2. one-half cup sifted rye flour
  3. two and one-half cups sifted wheat flour
  4. one and one-half cup sifted corn meal
  5. one tablespoonful butter
  6. one teaspoonful salt
  7. one pint of the water
  8. half cup of lukewarm water

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

  1. One cake Fleischmann’s yeast, one and three-fourths pint water, two cups graham flour, one-half cup sifted rye flour, two and one-half cups sifted wheat flour, one and one-half cup sifted corn meal, one tablespoonful butter, one teaspoonful salt, three-fourths cup molasses.
  2. Heat one pint of the water to boiling, and pour it over the corn meal and salt;
  3. let stand to scald a few minutes.
  4. Then add the butter, melted, one cup of water (cold), molasses, graham, rye, and wheat flours, and lastly the yeast, previously dissolved in the remaining half cup of lukewarm water;
  5. mix thoroughly;
  6. half fill well-greased baking-tins having covers, and set to rise for about two hours, or until within an inch of the top.
  7. Then grease and put on covers, and bake in moderate oven for three hours and a half;
  8. take off covers and bake for another half hour.
  9. This recipe, carefully followed, makes the original Boston brown bread.
  10. An ordinary three-pound lard-pail makes a good baking-tin for this purpose.
  11. This recipe makes sufficient for two pails.
  12. The entire process takes about six hours.
  13. Mrs.
  14. Shipley

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
Source Public domain in the USA
Credit

From The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). Public domain in the USA; its status may differ elsewhere.

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.