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Boston Brown Bread

From The Sentinel book of automatic cooking (1917).

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A historical recipe

The Sentinel book of automatic cooking, by Sentinel manufacturing co., New Haven. [from old catalog] (1917).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 1 teaspoon salt
  2. 1 teaspoonful baking soda

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.

Method

  1. Put i pt.
  2. rye flour, 5 pt.
  3. Graham flour, 5 pt.
  4. Indian meal in a bowl;
  5. add | pt.
  6. water, 1 teaspoon salt, | pt.
  7. molasses.
  8. Dissolve 1 teaspoonful baking soda in a little hot water;
  9. add it to the flour;
  10. mix all together.
  11. Fill in buttered brown bread mold.
  12. Set in vessel containing water half way up.
  13. Cover.

Plating

Cookware for this recipe

  • Cake tin
  • Mixing bowl
Source not stated by archive.org
Credit

From The Sentinel book of automatic cooking (1917), printed page 9, digitised by the Internet Archive: https://archive.org/details/sentinelbookofau00sent

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.