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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 24 |
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Boston baked beans and brown bread is the traditional New England Saturday-night supper. If you like raisins in your Boston brown bread, add one cup of raisins or sultanas dredged with a little flour. This delicious recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Steaming time approximate. Ingredients:
1 cup cornmeal |
1 cup graham flour or 1 cup whole wheat flour |
1 cup rye flour |
1 teaspoon baking soda |
1 teaspoon salt |
3/4 cup molasses |
1 1/2 cups buttermilk or 1 1/2 cups sour milk |
Directions:
1. Mix and sift dry ingredients together very well.
2. Stir in remaining ingredients.
3. Place rounds of greased parchment or waxed paper in the bottom of clean one-pound cans; grease the sides of the cans and fill 2/3 full with batter.
4. Place the cans on a rack in a large kettle; add warm water to half the height of the can.
5. Cover the kettle and let the water come to the boil.
6. Boil gently from 1 to 2 hours or until well done, adding more boiling water as necessary to keep the water at the desired level.
7. Uncover the kettle and place cans in a 400F oven for a few minutes to dry the top.
8. Remove from the cans immediately and serve hot with baked beans.
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