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Barley and Rice Bread

Name: Barley and Rice Bread
Yield: 4 servings
Ingredients: 2'^ Cups Barley Flour; 2<4 Cups Rice Flour; 8 Teaspoons Baking Powder; 1 Teaspoon Salt; 2 Eggs; 1 1-3 Cup Milk; Vst Cup Corn Syrup

From The bride's cook book, 1915

Serves 4

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

738Calories

15 gProtein

161 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories738 kcal

Protein15 g

Carbohydrates161 g

Fiber10 g

Sugars35 g

Total Fat5.6 g

Saturated Fat1.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol9.7 mg

Sodium1600 mg

Potassium470 mg

Calcium660 mg

Iron3.7 mg

Magnesium99 mg

Phosphorus533 mg

Zinc3.1 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.7 mg

Folate13 mcg

Choline14 mg

Caffeine0 mg

Water98 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 16. The excerpt below is the record exactly as published.

BARLEY AND RICE BREAD (Two Loaves) 2'^ Cups Barley Flour 2<4 Cups Rice Flour 8 Teaspoons Baking Powder 1 Teaspoon Salt 2 Eggs 1 1-3 Cup Milk Vst Cup Corn Syrup

Cook this with the app: pantry check, scaling, and the assistant.