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Brown Bread
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
803Calories
16 gProtein
171 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein16 g
Carbohydrates171 g
Fiber2.9 g
Sugars69 g
Total Fat6.2 g
Saturated Fat2.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1 g
Cholesterol13 mg
Sodium747 mg
Potassium1561 mg
Calcium327 mg
Iron11 mg
Magnesium250 mg
Phosphorus267 mg
Zinc1.7 mg
Copper0.6 mg
Manganese2 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate248 mcg
Choline37 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 125. The excerpt below is the record exactly as published.
BROWN BREAD Mix together one cup and a half of cornmeal, one scant cup of wheat flour, one cup and a half of graham flour, one cup of New Orleans molasses, one teaspoon of salt, and two teacups of buttermilk. Beat well together and add two tea- spoons of sod
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