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Boston Brown Bread




Source of Recipe


Marla


Recipe Introduction


In many countries of the world milk isn't considered ready to drink until
it sours. But in America we're apt to throw away that last cup or two when
it turns. That's wasteful and unpatriotic. This recipe from Fightin Food is
doubly right minded. It uses up leftover sour milk and it requires no
sugar.



List of Ingredients





1 cup all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup cornmeal yellow or white
1 cup whole wheat or graham flour
3/4 cup molasses or strained honey
2 cups sour milk or buttermilk



Recipe



Sift all-purpose flour once; measure. Add soda and salt. Sift together.
Add cornmeal and whole wheat flour. Mix well. Combine molasses and sour
milk. Add to dry ingredients. Mix thoroughly. Fill greased 8 cup pudding
mold 2/3 full; cover. In kettle with cover large enough to hold pudding mold
place a metal trivet or mason jar ring. Put pudding mold on trivet. Add 3
inches of water. Bring to a boil. Steam 2 1/2 to 3 hours. Adding water to
keep level up. When cooked remove from steamer and let stand 10 minutes
before unmolding.