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Bread with a mixture of Rice
From Vegetarian cookery, 1891
Serves 16
Presented as published in 1891. 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
735Calories
22 gProtein
155 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories735 kcal
Protein22 g
Carbohydrates155 g
Fiber1.1 g
Sugars0 g
Total Fat2.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium694 mg
Potassium289 mg
Calcium41 mg
Iron11 mg
Magnesium54 mg
Phosphorus233 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate400 mcg
Choline2.5 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 112. The excerpt below is the record exactly as published.
Bread with a mixture of Rice. Six pounds of flour, one pound of rice, one ounce and a half of German yeast, and one ounce of salt
Cook this with the app: pantry check, scaling, and the assistant.