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Boston Brown Bread

A historical recipe from Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914).

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A historical recipe

Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914). Project Gutenberg eBook #75850.

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 2 ingredients

  1. one cup of coarse corn meal
  2. a teaspoonful of salt

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

  1. Mix together one cup of coarse corn meal, one of rye flour, one of graham flour, and a teaspoonful of salt.
  2. Dissolve two teaspoonsful of soda in two cupsful of sour milk and mix with the flour, adding three-fourths cup of molasses.
  3. Pour into narrow, oiled tins, and steam for four hours.
  4. Serve with lettuce, celery and apple, or tomato salad, and nut butter.

Plating

Cookware for this recipe

  • Steamer
Source Public domain in the USA
Credit

From Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914). Digitised by Project Gutenberg, eBook #75850 (https://www.gutenberg.org/ebooks/75850). 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.