Boston Brown Bread
A historical recipe from A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922).
A historical recipe
A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922). Project Gutenberg eBook #78849.
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
- 1¾ cupfuls sweet milk Mix
- one tablespoonful hot 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
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- 1 cupful ryemeal 2 tablespoonfuls Crisco 1 cupful sugar 1 cupful cornmeal 1 cupful graham flour ¾ tablespoonful baking soda ⅓ teaspoonful salt ¾ cupful molasses 1¾ cupfuls sweet milk Mix and sift ingredients.
- Dissolve soda with one tablespoonful hot water, add to molasses, then add milk and mix with dry ingredients.
- Turn into greased mold two-thirds full, grease cover, and steam steadily three and a half hours.
- A 6-pound Crisco pail can be used for a mold.
- Sufficient for one loaf.
Plating
Cookware for this recipe
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