Boston Brown Bread
From The southern gardner and receit-book, containing valuable information, original and otherwise, on all subjects connected (1859).
A historical recipe
The southern gardner and receit-book, containing valuable information, original and otherwise, on all subjects connected, by Mary L Edgeworth and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (1859).
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 1 ingredient
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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- Make up as stiff as can be stirred with warm water, (that in which squash or green corn has been boiled), three pints of Indian-meal, with three of rye, a few spoonsful of pumpkin, half a tea-cupful of yeast, half a one of molasses, two tea-spoonsful of salt, and one of soda.
- Put it in two iron or earthen pans, thickly buttered, and, Avetting the hand in cold water, smooth it over.
- It will soon rise, and require long baking in a hot oven.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon