Recipes > Breads > Brown Bread > Boston Brown Bread

Boston Brown Bread


  • 2 cupfuls of white cornmeal
  • 2 cupfuls of yellow cornmeal
  • 2 cupfuls of Graham flour or of rye meal or of white flour
  • 1 cupful of molasses
  • 2 cupfuls of milk (one of them being sour milk, if convenient)
  • 2 cupfuls of boiling water
  • 1 teaspoonful of salt
  • 1 teaspoonful of soda


Mix well the flour, meal, and salt; add to them the boiling water. Mix the sweet milk and molasses together, and add them to the scalded meal. Dissolve the soda in the sour milk, and add it last. Turn the mixture into a covered cylindrical mold or into a covered pail, and steam it for three hours; then uncover and bake in the oven for half an hour. Slices of this bread toasted, buttered, and covered with cream make a good breakfast or luncheon dish.


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The Century Cook Book (1901).

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