Bread: Boston Brown Bread

donna

Brev. Brig. Gen'l
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May 12, 2010
Location
Now Florida but always a Kentuckian
Boston Brown Bread

1/2 cup cornmeal
1/2 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon soda
1 cup buttermilk
1/4 cup molasses
1/2 cup raisins.

Sift all the dry ingredients together. Mix the molasses and buttermilk together, then stir into the dry ingredients.

Pour into a well greased mold and cover tightly. Place on a rack over boiling water. Cover the steamer and cook 2 hours.

Serve steaming hot slices with Boston Baked Beans. If there's any left over, reheat it in a skillet with butter.

From:"Early American Recipes" by Heloise Frost, published 1953.
 
Here is a recipe i found in Mrs.Wilson's Cookbook (1920).
Mary A.Wilson of Mrs.Wilson's Cooking School,Philidelphia,Pa.formerly Queen Victoria's Cuisinere
1/2 cup cornmeal
1/2 cup barley flour
1/2 cup rice flour
1 tsp salt
1/2 cup molasses
1 level tsp. Soda
1 1/4 cups sour milk (buttermilk)
Raisins optional
Place in a mixing bowl and beat to mix.pour into well greased one pound empty coffee cans and fill them 3/4's full.
Cover and place in a deep saucr pan.fill the saucepan 2/3 full of boiling water.boil steadily for 1 3/4 hours;then remove from coffee can and place in a warm oven for 3/4 of an hour to dry out.
 
This is a HUGE favorite of mine. I particularly like it when it has raisins.
 
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