Recipe: Boston Brown Bread

One pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast. Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting. Let it rise several hours, or over night; in the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water; beat it well and turn it into well-greased, deep Bread-pans, and let it rise again. Bake in a moderate oven from three to four hours.
Palmer House, Chicago.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)