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Breads pg 1 >  Boston Brown Bread (1896)

 

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BOSTON BROWN BREAD (1896)

The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)

1 cup rye-meal.
1 cup granulated corn-meal.
1 cup Graham flour.
3/4 tablespoon soda.
1 teaspoon salt.
3/4 cup molasses.
2 cups sour milk, or 1 3/4 cups sweet milk or water.


Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours.

The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover.
Mould should never be filled more than two-thirds full.

A melon-mould or one-pound baking powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose.

For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.
 

 

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