Brown Bread

Name: Brown Bread
Ingredients: 2 Tb. whole meal; 1 lb flour; 2 teaspoonsful salt; 3 oz lard; 1 oz pure yeast; ½ pint water; ½ pint milk

From The Bile Beans cookery book, 1931

Presented as published in 1931. 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

2666Calories

69 gProtein

374 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories2666 kcal

Protein69 g

Carbohydrates374 g

Fiber7.6 g

Sugars12 g

Total Fat102 g

Saturated Fat38 g

Monounsaturated Fat41 g

Polyunsaturated Fat9.8 g

Omega-30 g

Cholesterol110 mg

Sodium4790 mg

Potassium1256 mg

Calcium404 mg

Iron26 mg

Magnesium168 mg

Phosphorus917 mg

Zinc6.6 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D4.5 mcg

Vitamin C0.1 mg

Vitamin A78 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)7.5 mg

Riboflavin (B2)3.5 mg

Niacin (B3)42 mg

Folate1389 mcg

Choline95 mg

Caffeine0 mg

Water497 g

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 18. The excerpt below is the record exactly as published.

BROWN BREAD.— Warm. bowl, put in z “Tb. whole meal, 1 lb. flour, 2 teaspoonsful salt, 3 oz. lard Rub until well mixed. Put 1 oz. pure yeast into basin, — pour on little lukewarm water and stir until dissolved. _ Place § pint water and § pint milk

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