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Brown Bread

Name: Brown Bread
Yield: 3 servings
Ingredients: two cups sour milk; two cups graham flour; one and one-half cups white flour; one cup molasses; one teaspoon salt; two small teaspoons baking soda

From The Monmouth Baptist ladies' cook book, 1907

Serves 3

Presented as published in 1907. 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

856Calories

15 gProtein

195 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories856 kcal

Protein15 g

Carbohydrates195 g

Fiber1.5 g

Sugars83 g

Total Fat2.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium1794 mg

Potassium1819 mg

Calcium255 mg

Iron13 mg

Magnesium305 mg

Phosphorus192 mg

Zinc1.6 mg

Copper0.8 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)10 mg

Folate240 mcg

Choline21 mg

Caffeine0 mg

Water40 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 55. The excerpt below is the record exactly as published.

BROWN BREAD. Mrs. John S. Spriggs. Two cups sour milk, two cups graham flour, one and one-half cups white flour, one cup molasses, one teaspoon salt, two small teaspoons baking soda

Cook this with the app: pantry check, scaling, and the assistant.