Brown Bread
From The practical cookbook, 1917
These proportions are for sour milk; sweet milk or water may be substituted.
Presented as published in 1917. 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
2889Calories
82 gProtein
605 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories2889 kcal
Protein82 g
Carbohydrates605 g
Fiber37 g
Sugars2.5 g
Total Fat14 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium37 mg
Potassium1768 mg
Calcium177 mg
Iron31 mg
Magnesium451 mg
Phosphorus1371 mg
Zinc11 mg
Copper1.7 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.1 mg
Niacin (B3)36 mg
Folate700 mcg
Choline14 mg
Caffeine0 mg
Water435 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 20. The excerpt below is the record exactly as published.
Brown bread. For the 3 c. of flour use equal parts of rye, whole wheat, and com meal. Mix like any batter. These proportions are for sour milk ; sweet milk or water may be substituted, using i^ to i| c.
Cook this with the app: pantry check, scaling, and the assistant.