vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Brown Bread
From Cookery for every household, 1914
Serves 8
A little sugar may be added if wished. The butter may be omitted.
Presented as published in 1914. 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
330Calories
12 gProtein
22 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein12 g
Carbohydrates22 g
Fiber14 g
Sugars0.7 g
Total Fat25 g
Saturated Fat2.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat14 g
Omega-311 g
Cholesterol10 mg
Sodium613 mg
Potassium507 mg
Calcium152 mg
Iron3.4 mg
Magnesium215 mg
Phosphorus354 mg
Zinc3 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate106 mcg
Choline3.8 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 888. The excerpt below is the record exactly as published.
Brown Bread If lbs. brown meal. 2 gills water. 1 gill milk. | oz. German yeast. 2 tea-sps. salt. 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.