Soft Gingerbread & Boston Brown Bread / Mykt Ingefærbrød & Brunt Bostonbrød

soft gingerbread - boston brown bread_post

In the foreword in this recipe booklet from the 1920s it says:

Be lavish with raisins. It is justified by dietetic worth. They furnish 1560 units of energizing nutriment per pound, more energy than eggs, milk, meat or fish. They are 76 per cent pure fruit sugar in practically pre-digested form so their good is almost immediately assimilated.

They furnish food iron and valuable organic salts. Put raisins in oatmeal and in cookies, cakes and breads. Serve bread puddings, boiled rice and breakfast cereals with raisins. They improve sweet potatoes, candied or mashed. Raisins make plain foods delicious—be lavish with them.

Oh, and yes, Sun Maid pack and sell raisins 😉

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6 thoughts on “Soft Gingerbread & Boston Brown Bread / Mykt Ingefærbrød & Brunt Bostonbrød

  1. I love this, my grandma use to make Brown Bread all the time in cans, if you want you can check out my Brown Bread Blog that I wrote.
    https://whatscookingwithchefamy.com/2014/03/10/brown-bread-2/
    Cheers!! 🙂

    Like

  2. toozesty says:

    Thank you for sharing this at Fiesta Friday. The excerpt about the health benefits of raisins is very interesting. The spices and molasses in the bread sound warm, rich and delicious!

    Like

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