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Boston Brown Bread Stewed

A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).

A historical recipe

The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.

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

Source and licence

From The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Digitised by Project Gutenberg, eBook #26209 (https://www.gutenberg.org/ebooks/26209). 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

  1. Cut the bread into dice, and when the milk boils add the bread and stew gently fifteen minutes.
  2. The proportion is about a cup of milk to one of bread.