Boston Brown Bread
A historical recipe from Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914).
A historical recipe
Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before, by Lydia Maria Gurney (1914). Project Gutenberg eBook #8542.
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 4 ingredients
- a tin pail which has been
- 1 Cupful of Milk
- 1 Teaspoonful of Soda Put
- a tin pail
Method
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- 1 Cupful of Rye Meal 1 Cupful of Graham Meal 1 Cupful of Indian Meal 1 Cupful of Sweet Milk 1 Cupful of Sour Milk 1 Cupful of Molasses 1 Teaspoonful of Salt 1 Heaping Teaspoonful of Soda Stir the meals and salt together.
- Beat the soda into the molasses until it foams;
- add sour milk, mix all together and pour into a tin pail which has been well greased, if you have no brown-bread steamer.
- Set the pail into a kettle of boiling water and steam three or four hours, keeping it tightly covered.
- Brown Bread (Baked)= 1 Cupful of Indian Meal 1 Cupful of Rye Meal 1/2 Cupful of Flour 1 Cupful of Molasses (scant) 1 Cupful of Milk or Water 1 Teaspoonful of Soda Put the meals and flour together.
- Stir soda into molasses until it foams.
- Add salt and milk or water.
- Mix all together.
- Bake in a tin pail with cover on for two and a half hours.
Plating
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