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Brown Bread
From Virginia Cookery-book, 1884
Serves 8
Presented as published in 1884. 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
759Calories
22 gProtein
162 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein22 g
Carbohydrates162 g
Fiber0.8 g
Sugars15 g
Total Fat3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium890 mg
Potassium588 mg
Calcium91 mg
Iron12 mg
Magnesium104 mg
Phosphorus229 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.8 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)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate374 mcg
Choline3.8 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 13. The excerpt below is the record exactly as published.
bown Bread. Three quarts of Graham flour, one quart of lukewarm water, a gill of molasses, half a pint of Indian meal gruel, three teaspoonf uls of salt, a large m'ug of good hop yeast
Cook this with the app: pantry check, scaling, and the assistant.