BOSTON BROWN BREAD.
From Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Leaving food in a closed container on a cooling stove overnight can encourage bacterial growth if the temperature drops into the danger zone.
Ingredients
Method
Mix the graham flour, Indian meal, wheat flour, and a little salt together in a bowl.
Stir the molasses into the flour mixture.
In a separate container, stir the baking soda into the sour milk or buttermilk until it froths.
Pour the milk mixture gradually over the flour mixture and beat until quite light.
Butter a suitable baking tin (such as a 2 or 3 lb. lard kettle), pour in the batter, and cover the tin tightly.
Boil the covered tin in a pot of water for 3 hours.
Turn the bread out of the mold and place it in an oven at 350 degrees Fahrenheit for a few minutes to brown the crust before serving.
Original recipe, verbatim
BOSTON BROWN BREAD.
Mrs. Henry Winsor. Boston, Mass.
Contributed by Airs. IViii. D. Winsor, Philadelphia, Pa.
One pt. graham flour, i pt. Indian meal, i pt. wheat flour, j^
cup molasses. Mix the flour with a little salt, and then pour in the
molasses, stir in a quart of sour milk or butter milk a tablespoon of
soda until it froths. Pour it gradually over the flour and beat till
quite light. Butter the tin (a 2 or 3 lb. lard kettle will answer), pour
in the mixture, cover the tin perfectly tight and boil it in a pot of
water 3 hours (leave on range all night). Li the morning just before
breakfast turn it carefully out and put it in oven a few minutes to
brown crust.
Transcribed as printed in Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.