Boston Brown Bread

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Pour into well buttered moulds; have mould three-fourths full, with the top buttered. Place on wire rack in Cooker kettle, fill nearly to top of mould with boiling water, boil thirty minutes, remove to Cooker for five or more hours. Place in a hot oven five or ten minutes to form dry crust. By adding half a cup of raisins you have fruit bread.

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