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Boston Brown Bread Recipe

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This recipe for Boston Brown Bread, by , is from Anna Wilson Ball, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Boston Cooking-School Cook Book
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Rye meal or white flour
1 tsp. salt
1 c. corn Meal
3/4 c. Molasses
1 c. coarse whole wheat flour
2 c. Sour Milk or 1 3/4 c. sweet milk or water
3/4 tbsp.soda
1 c. seedless raisins

Directions:
Directions:
Mix & sift dry ingred. Add molasses & milk, stir until well mixed and fill a well-greased mold not more than 2/3 full. Cover closely & place mold on trivet in kettle containing boiling water, allow water to come halfway up around mold. Cover closely & steam 3 1/2 hrs.; keeping water at boiling point. Add more water as needed. In steamed pudding molds steam 1 1/2 to 2 Hrs. Take from water, remove cover and set in slow oven at 300F. 15 Min. to dry off. Remove from mold. Cut with string while hot. Makes 2 Loaves.

Number Of Servings:
Number Of Servings:
10 to 12 Servings

 

 

 

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