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Brown Bread
From The Portland Woman's Exchange Cook Book, 1913
Serves 12
Presented as published in 1913. 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
449Calories
15 gProtein
92 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein15 g
Carbohydrates92 g
Fiber12 g
Sugars22 g
Total Fat2.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1242 mg
Potassium815 mg
Calcium96 mg
Iron12 mg
Magnesium206 mg
Phosphorus383 mg
Zinc9.8 mg
Copper0.6 mg
Manganese3.9 mg
Vitamin D0.9 mcg
Vitamin C25 mg
Vitamin A56 mcg
Vitamin E8.5 mg
Vitamin K0.3 mcg
Vitamin B61.2 mg
Vitamin B122.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate227 mcg
Choline7.6 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 67. The excerpt below is the record exactly as published.
Brown Bread. 2 cups of graham flour. 1 cup cornmeal. Vi cup molasses. 1 pint of sweet milk. 1 cup of raisins (if desired). Sift meal and flour together; add 1 teaspoon of salt, then the molasses and milk, and soda dissolved in hot water; the raisins last. Steam 3 hours. Place in oven to dry. Mrs. Wells Gilbert. 180 PORTLAND WOMAN'S EXCHANGE COOK BOOK Brown Bread. 1 cake Magic yeast. 2 potatoes. 2 quarts whole wheat flour. 3 cups Ralston bran. 1 small cup molasses. 2 tablespoons salt
Cook this with the app: pantry check, scaling, and the assistant.