Boston Brown Bread
A historical recipe from Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880).
A historical recipe
Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Project Gutenberg eBook #77612.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Margaret Brown's French Cookery Book, by Margaret Brown (1886).
Source and licence
From Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Digitised by Project Gutenberg, eBook #77612 (https://www.gutenberg.org/ebooks/77612). 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
- Sift together thoroughly half a pint of flour, one pint corn meal, half a pint rye flour, one teaspoonful salt, one tablespoonful brown sugar, and two teaspoonfuls baking powder.
- Peel, wash, and boil two mealy potatoes;
- rub them through the sieve, diluting with half a pint of water.
- When this is quite cold use it to make a batter and pour it into a well-greased mould having a cover.
- Place it in a saucepan of boiling water.
- Simmer one hour without the water getting into it;
- take it out of the water, remove the cover, and finish cooking by baking about thirty minutes.