Brown Bread

Name: Brown Bread
Ingredients: One pint milk scalded and cooled; two tablespoonfuls of sugar; one teaspoonful of salt; one-quarter yeast cake dissolved in one-half cup cold water; two cups white flour, sifted; three and one-half cups Graham flour

From On habits and manners, 1888

Presented as published in 1888. 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

2913Calories

88 gProtein

578 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories2913 kcal

Protein88 g

Carbohydrates578 g

Fiber6 g

Sugars50 g

Total Fat26 g

Saturated Fat9.8 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium2532 mg

Potassium1703 mg

Calcium735 mg

Iron37 mg

Magnesium238 mg

Phosphorus1235 mg

Zinc7.8 mg

Copper1.2 mg

Manganese5.4 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E1.2 mg

Vitamin K0.8 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)6.2 mg

Riboflavin (B2)3.7 mg

Niacin (B3)45 mg

Folate1129 mcg

Choline113 mg

Caffeine0 mg

Water503 g

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 80. The excerpt below is the record exactly as published.

BROWN BREAD. One pint milk scalded and cooled, two tablespoonfuls of sugar, one teaspoonful of salt, one-quarter yeast cake dissolved in one-half cup cold water, two cups white flour, sifted ; three and one-half cups Graham flour

Cook this with the app: pantry check, scaling, and the assistant.