In last week’s blog I shared a letter from Deffenbaugh Disposal Service we received over 50 years ago. There was a recipe scribbled on the back. People have asked what the recipe was, so here it is. After reading through this recipe, I’m not sure I’d have the energy to make it anymore!

Boston Brown Bread

Combine:
1 C. sifted flour
1 t. baking powder
1 t. soda
1 t. salt

Add:
1 C. yellow corn meal
1 C. whole wheat flour

In another bowl combine:
¾ C. dark molasses
2 C. buttermilk or sour milk

Add:
The buttermilk and molasses to the dry ingredients. Stir just until moistened and add:
1 C. raisins.

Pour the batter into 4 one-pound greased coffee cans. Note: You can use a bundt pan instead of coffee cans if you desire. Put aluminum foil on the top of the can or bundt pan, secured with a rubber band. Place the cans or bundt pan on a rack or crumpled aluminum foil (so the cans or bundt pan doesn’t rest on the bottom of the kettle.) Pour boiling water 2/3 of the way up the kettle, if using coffee cans. Bring the water back up to a boil and lower to a simmer. If using a bundt pan, you’ll have to use less water and check if it needs more hot water. Cover the kettle and simmer for two hours. Add more water if necessary.

The bread is done when a toothpick comes out clean. Remove the cans from the water and let sit for 10 minutes before removing the bread from the cans or bundt pan.