Ryaninjun

  • Also Known As: Boston Brown Bread

Ryaninjun is a leavened brown bread made from a combination corn, rye and Whole-wheat flours and molasses. Before the opening of the Erie Canal in 1825, which connected the ports of New York and New England with the Great Lakes, wheat was expensive, so a prudent option was to blend it with other locally grown flours. - AsNotedIn


  • Travel Genus: Eats


Works

Places
Timeline
Y/M/D Person Association Description Place Locale Event
1662/00/00 John Winthrop the Younger Owner There is ... very good Bread made of (Indian corn), by mixing half, or a third parte, more or less of Ry, or Wheate-Meale, or Flower amongst it, and then they make it up into Loaves, adding Leaven or yeast to it to make it Rise. - John Winthrop Winthrop Mill New London, CT
1663/06/00 John Hull Life In the summer, wheat blight or blast reduces wheat crops throughout New England where many acres were not worth the reaping. John Hull attributes the infestation to the series of cold, wet springs and the drought of 1662.

Food Attribute Bakery Goods
Food Type Bread
Food Attribute Brown Bread
Food Type Grain
Food Kind Leavened Bread

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Particulars for :
Food Culture American Food
Product Kind Food
Cultural Affiliation Puritan
Food Form Victual




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