Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Boston Brown Bread
From The new practical housekeeping, 1890
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- a pint of corn meal
- a pint of boiling water
- a pint and a half of rye meal
- a gill of yeast
- a gill of molasses
- a teaspoon of salt
Method
Scald corn meal with boiling water.
When cool, add rye meal, yeast, molasses, and salt.
Mix well and steam for five hours, then bake for half an hour to dry the crust.
Nutrition per serving
826Calories
23 gProtein
178 gCarbs
5 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 21. The excerpt below is the record exactly as published.
Boston Brown Bread. —Scald a pint of corn meal with a pint of boiling water, when sufficientlv cool, add a pint and a half otrye meal, a gill of yeast, a gill of molasses and a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.