Brown Bread

A real treat when I was growing up was having Boston Brown Bread. Mom baked it in a can and it was great on the days we had hotdogs and beans. I haven't seen it served and frankly I haven't taken the time to make this bread lately but sharing these recipes might just be enough of a motivation to do it.

Boston Brown Bread,
One cup of sweet milk, two cups sour milk, one cup molasses, one and one-half cups cornmeal, one and one-half cups rye meal, salt, saleratus, or use three cups of water and two teaspoonfuls baking powder. Steam four hours. M. Helen Grant.

Brown Bread.
Two cups sour milk, two cups graham flour, one cup corn meal, one cup white flour, one cup Orleans molasses, one and one-half even teaspoonfuls soda, pinch salt. Mix flours well together and pour milk over them. Heat the molasses and add. Then put a tablespoon of hot water in the cup with the dregs of molasses, dissolve soda in it and add. Bake one hour in a moderate oven, in a two and one-half pound baking powder can, leaving off the top. Mrs. William E. Steel.

Brown Bread.
One cup of molasses, two cups of sour milk, one cup of graham flour, one cup of corn meal, one cup of white flour, one teaspoon of salt, one teaspoon even full of soda dissolved in a little hot water; stir well, steam three hours then set in oven to dry off.
Mrs. John Broom.

Brown Bread.
One-half cup molasses; one cup sour milk, one egg, one-half teaspoon of salt, one teaspoon soda, sifted graham and two-thirds cups of flour; steam three hours
Miss Jennie Lewis.

Allegfhany Springs Brown Bread.
Stir one-half teaspoon soda into one-half cup hot molasses; add two cups sweet milk, a little salt and four cups graham flour, two teaspoons baking powder; cover with a bread tin and bake one hour in a moderate oven. Mrs. E. J. Sterling.

Boston Brown Bread.
One cup graham flour, one cup corn meal, one cup rye flour, (or two cups corn ineal,) one cup sour milk, one cup molasses, one cup sweet milk, one cup brown sugar, one teaspoon soda dissolved in the sour milk, one teaspoonful salt; steam three or four hours. If this milk should not make the batter quite thin enough add more sweet milk and fill the tin two-thirds full, to give it a chance to raise. In either boiling or steaming, set in cold water or luke warm, as the flour has a better chance to expand.
Mrs. George A. R. Simpson.
Source: Cook Book of Tried Recipes ©1897