1918 Boston Brown Bread Farmers Cookbook |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I found this recipe.....can you imagine steaming the bread for 3 1/2 hours? 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:
1. 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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