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1918 Boston Brown Bread Farmers cookbook Recipe

Ingredients

How to make it

  • 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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  • coffeebean53 16 years ago
    I'm with Lor I love these old recipes.
    Thanks for a great post. :)
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  • lor 16 years ago
    I love these old recipes. Thanks so much for sharing.
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  • wynnebaer 16 years ago
    When I was a kid, we had beanies and weinies with brown bread every saturday night....It was out of a can though....Can't remember the last time I had it..Thanks for the memory....:)
    Was this review helpful? Yes Flag

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