Brown Bread
From The easiest way in housekeeping and cooking, 1881
Milk may be used instead of water.
Presented as published in 1881. 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
2502Calories
43 gProtein
476 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories2502 kcal
Protein43 g
Carbohydrates476 g
Fiber67 g
Sugars249 g
Total Fat56 g
Saturated Fat4.5 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat35 g
Cholesterol0 mg
Sodium2506 mg
Potassium6905 mg
Calcium1081 mg
Iron29 mg
Magnesium1516 mg
Phosphorus1575 mg
Zinc12 mg
Copper4 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.2 mcg
Vitamin B63.2 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.7 mg
Folate104 mcg
Choline138 mg
Caffeine0 mg
Water581 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 107. The excerpt below is the record exactly as published.
Brown Bread. Sift together into a deep bowl one even cup of Indian meal, two heaping cups of rye flour, one even teaspoon- ful of salt, and one of soda. To one pint of hot water add one cup of molasses
Cook this with the app: pantry check, scaling, and the assistant.