Recipe

1918 Boston Brown Bread Farmers Cookbook Recipe

	Crossfire / All my dishes 1 year, 10 months ago I found this recipe.....can you imagine steaming the bread for 3 1/2 hours? Prep:10m Cook:210m Servings:1	Crossfire
	1918 brown bread

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Ingredients

1 cup rye meal

3/4 tablespoon soda

1 cup granulated corn meal

1 teaspoon salt

1 cup Graham flour

3/4 cup molasses

2 cups sour milk, or 1 3/4 cups sweet milk or water

Directions

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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Comments

wynnebaer 1 year, 10 months ago said:
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....:)