At first bite of Mary’s recipe, I was transported to my kitchen in New England as a child. It tasted exactly as I remembered it. It was exactly what I needed to warm and comfort me.
Thank you to my friend, Mary, for your wonderful recipe.
recipe by Mary of Cooking with Mary & Friends
Check out these classic New England recipes:
- New England-Style Stuffed Clams (Stuffed Quahogs)
- New England Clam Boil
- Traditional New England Clam Chowder
- Traditional Boston Baked Beans
- Panko Crusted Baked Cod Fish
- New England Clam Cakes
Boston Brown Bread
- 2 cups whole wheat flour
- 1 cup Cornmeal
- ¾ tsp. baking soda
- 1 tsp. salt
- ¾ cup dark molasses
- 2 cups buttermilk
- 1 cup dark seedless raisins
- Place all the dry ingredients in your electric mixing bowl and mix well. Add the liquid ingredients and blend well.
- Grease three 16-ounce wide-mouth canning jars. Divide the batter evenly between the three jars; they will be about 2/3 full to allow for expansion of the batter. Cover each with wax paper and then aluminum foil. Tie each with a bit of string so that the foil is sealed.
- Place a cake rack in the bottom of a large stock pot and place the cans on the rack. Add enough boiling water to come up the side of the cans.
- Cover the pot and bring it to a boil. Turn the heat down and simmer the cans for about 2-½ hours. Check the water level now and then as you may need to add more water.
- Remove the jars from the stock pot and allow to cool 10 minutes on a cooling rack. Remove the aluminum foil cover, run a butter knife all around the inside of the jars, invert and shake out gently onto the cooling rack.
- Slice with a knife and serve hot topped with butter. Add a side of Boston Baked Beans and Hot Dogs or Sausages for a complete meal.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.