Brown Bread

Name: Brown Bread
Ingredients: 1 1/2 cups raisins; 1 1/2 cups water; 1 cup sugar; 1 Tbsp. Crisco; 2 tsp. soda; 1 egg (beaten); 1/2 tsp. salt; 1/2 cup nuts; 2 3/4 cups flour

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. 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

3343Calories

61 gProtein

745 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories3343 kcal

Protein61 g

Carbohydrates745 g

Fiber13 g

Sugars386 g

Total Fat27 g

Saturated Fat2.1 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol186 mg

Sodium1340 mg

Potassium3390 mg

Calcium298 mg

Iron27 mg

Magnesium243 mg

Phosphorus947 mg

Zinc4.7 mg

Copper1.8 mg

Manganese3.6 mg

Vitamin D1 mcg

Vitamin C28 mg

Vitamin A120 mcg

Vitamin E0.9 mg

Vitamin K10 mcg

Vitamin B61.3 mg

Vitamin B120.4 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate667 mcg

Choline179 mg

Caffeine0 mg

Water480 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 29. The excerpt below is the record exactly as published.

BROWN BREAD Marilyn Spears Boil 11/2 cups raisins, 11/2 cups water— Cool— Mix: 1 cup sugar, lTbsp. Crisco, 2 tsp0 soda, 1 egg (beaten), 1/2 tsp. salt, 1/2 cup nuts— Mix well with raisin mixture—Bake 350° for 45-60 minutes. Sift in 2 3/4 cups flour

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