vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Black Bread
From Banquets of the nations, 1911
Serves 11
Ensure the dough rises properly for best results.
Presented as published in 1911. 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
788Calories
27 gProtein
164 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories788 kcal
Protein27 g
Carbohydrates164 g
Fiber2.8 g
Sugars0 g
Total Fat3.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium892 mg
Potassium379 mg
Calcium43 mg
Iron12 mg
Magnesium61 mg
Phosphorus288 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)18 mg
Folate571 mcg
Choline3.3 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 210. The excerpt below is the record exactly as published.
Black Bread. With water make a stiff dough of five pounds of coarse barley and rye flour in equal quantities. Mix thoroughly four ounces of fresh yeast, two and a half pounds of coarse wheat meal, and half a handful of salt
Cook this with the app: pantry check, scaling, and the assistant.