Traditional Steamed Boston Brown Bread (1950)

• 3 cup bread flour
• 3 cups yellow corn meal
• 3 cups whole wheat flour
• 3 cups molasses
• 3 cups sour milk
• 2 cups raisins
• 3 eggs, beaten slightly
• 1 tbspn cinnamon
• 1 tbspn ginger
• 1 tbspn baking soda

Mix dry ingredients together first, then combine remaining ingredients in a separate bowl.  Add dry mix to this liquid and stir well.

Spoon equal parts into 4 well-greased, tall #5 tin cans.  Cover with lids or waxed papers tied on firmly, and steam for 3 hours.  Make 4 loaves.

(Origin - "The Ford Treasury of Favorite Recipes from Famous Eating Places" compiled by Nancy Kennedy. Published by The Ford Motor Company, 1950. Recipe from the Williams Inn in Williamstown, Massachusetts.)