1 hr 25 mins
1 hr 10 mins
Boston baked beans and brown bread is the traditional New England Saturday-night supper. If you like raisins in your Boston brown bread, add one cup of raisins or sultanas dredged with a little flour. This delicious recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Steaming time approximate.
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Units: US | Metric
- 1Mix and sift dry ingredients together very well.
- 2Stir in remaining ingredients.
- 3Place rounds of greased parchment or waxed paper in the bottom of clean one-pound cans; grease the sides of the cans and fill 2/3 full with batter.
- 4Place the cans on a rack in a large kettle; add warm water to half the height of the can.
- 5Cover the kettle and let the water come to the boil.
- 6Boil gently from 1 to 2 hours or until well done, adding more boiling water as necessary to keep the water at the desired level.
- 7Uncover the kettle and place cans in a 400F oven for a few minutes to dry the top.
- 8Remove from the cans immediately and serve hot with baked beans.
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Nutritional Facts for Boston Brown Bread
Serving Size: 1 (956 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 672.5
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 1.1 g
- Cholesterol 4.9 mg
- Sodium 1370.0 mg
- Total Carbohydrate 149.7 g
- Dietary Fiber 10.5 g
- Sugars 53.3 g
- Protein 15.4 g