Brown Bread
From The handy dictionary of cookery, 1890
Can be made with yeast if preferred.
Presented as published in 1890. 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
687Calories
8 gProtein
18 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories687 kcal
Protein7.8 g
Carbohydrates18 g
Fiber0 g
Sugars12 g
Total Fat65 g
Saturated Fat21 g
Monounsaturated Fat26 g
Polyunsaturated Fat14 g
Cholesterol85 mg
Sodium3855 mg
Potassium1940 mg
Calcium282 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus208 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.9 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E1.8 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline105 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 19. The excerpt below is the record exactly as published.
Brown bread may be made with yeast if preferred, but the following recipe is highly approved of by those who have tried it. Put into a bowl two and a half pounds of brown flour, one teaspoonful of carbonate of soda, two teaspoonfuls of cream of tartar, one teaspoonful of salt ; mix all well together with the tips of the fingers ; rub finely in two ounces of dripping ; make to a nice dough with buttermilk
Cook this with the app: pantry check, scaling, and the assistant.