1469 | Boston Brown Bread.
—Place in a wooden bowl six ounces of flour, six ounces of Indian meal, and six ounces of rye flour; mix well together; then add two ounces of butter and one teaspoonful of saleratus; mix thoroughly for two minutes; add now half a pint of molasses and one pint of sour milk; mix the whole well together for five minutes. Have a brown-bread mold sufficiently large to hold three quarts, butter the interior well, transfer the preparation into it. Then place the mold in a deep pan five inches high; fill the pan with warm water, place it in a moderate oven to steam for three hours and a half without disturbing it. Take from out the oven, lift up the mold from the pan, turn it onto a dish, remove the mold, and it will be ready to serve.