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Brown Bread
From Royal Victoria cook book, 1900
Serves 16
Recipe by Mrs. T. E. BARTLEY.
Presented as published in 1900. 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
287Calories
1 gProtein
70 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein1.4 g
Carbohydrates70 g
Fiber0.6 g
Sugars62 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1244 mg
Potassium1237 mg
Calcium177 mg
Iron4.6 mg
Magnesium209 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate19 mcg
Choline13 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 45. The excerpt below is the record exactly as published.
BROWN BREAD.—Sponge as for white bread, 2 parts Graham flour, 4 white flour; to every quart of this add a large breakfast-cup of Indian meal, 2 saltspoons salt; for a good-sized loaf allow 4 cup molasses
Cook this with the app: pantry check, scaling, and the assistant.