New England Brown Bread
A dish made with stale bread and molasses.
contains gluten
Ingredients
US
Metric
- 350 ml stale bread
- 770 ml cold water
- 180 ml molasses
- 7 ml salt
- Rye meal, Granulated corn meal, Graham flour — 1½ cups each
- 15 ml soda
Steps
- Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.
Nutrition (estimated, per serving)
| Calories | 366 |
|---|---|
| Protein | 0.0 g |
| Fat | 0.1 g |
| Carbs | 94.4 g |
| Fiber | 0.0 g |
| Sodium | 1817 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States