Breakfast
Steamed Boston brown bread
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Mix thoroughly a cup, each, of graham flour, wheat flour and corn-meal, and stir in a teaspoonful of salt.
- Warm together a cup of milk, in which is dissolved a small teaspoonful of baking soda, and a teacupful of molasses.
- Pour over the mixed flours and meal a cupful of boiling water, and then add the warmed milk and molasses.
- Cook in an outer vessel of boiling water for three hours.
- Remove from the water, take the cover from the mold and set in the oven for ten or fifteen minutes, or until the bread is dry about the edges.
Historical transcription
Source method
- 1
Mix thoroughly a cup, each, of graham flour, wheat flour and corn-meal, and stir in a teaspoonful of salt. Warm together a cup of milk, in which is dissolved a small teaspoonful of baking soda, and a teacupful of molasses. Pour over the mixed flours and meal a cupful of boiling water, and then add the warmed milk and molasses. Beat hard and long, and turn into a greased pudding-mold with a closely-fitting top. Cook in an outer vessel of boiling water for three hours. Remove from the water, take the cover from the mold and set in the oven for ten or fifteen minutes, or until the bread is dry about the edges. Turn out, wrap in a napkin, and send to the table.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.