Boston Brown Bread with Raisins
Ingredients
Directions
Follow the preceding recipe, adding a cup of raisins stoned and slightly chopped. Very nice for nut sandwiches and stewed bread.
By Henrietta Latham Dwight.
Recipe from a historical cookbook (Project Gutenberg).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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