Brown Bread

Name: Brown Bread
Ingredients: 3 cups Graham flour; 1 cup wheat flour; 2 teaspoons Royal Baking Powder; 1 teaspoon salt; 1 tablespoon butter; 3 eggs; 1 cup milk; 1 tablespoon molasses

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

2261Calories

80 gProtein

416 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories2261 kcal

Protein80 g

Carbohydrates416 g

Fiber3 g

Sugars28 g

Total Fat40 g

Saturated Fat9.6 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol619 mg

Sodium3358 mg

Potassium1577 mg

Calcium1179 mg

Iron32 mg

Magnesium233 mg

Phosphorus1973 mg

Zinc7 mg

Copper1 mg

Manganese4.2 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E2.2 mg

Vitamin K0.8 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)33 mg

Folate886 mcg

Choline500 mg

Caffeine0 mg

Water388 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 7. The excerpt below is the record exactly as published.

Brown Bread, 2. — Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt ; rub in 1 tablespoon butter or other shortening. Beat 3 eggs ; add 1 cup milk and 1 tablespoon mo- lass

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