Brown Bread

Name: Brown Bread
Ingredients: 1 pint white flour; 1 pint brown flour (unsifted); 1 cake yeast dissolved in; 1/2 cup warm water; 1 tablespoon sugar; 1/4 pint warm water; any prepared shortening

From Raleigh recipe book, 1925

Presented as published in 1925. 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

966Calories

24 gProtein

204 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories966 kcal

Protein24 g

Carbohydrates204 g

Fiber6 g

Sugars14 g

Total Fat3.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat2.1 g

Cholesterol0 mg

Sodium15 mg

Potassium374 mg

Calcium57 mg

Iron13 mg

Magnesium65 mg

Phosphorus268 mg

Zinc2.6 mg

Copper0.5 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)15 mg

Folate426 mcg

Choline26 mg

Caffeine0 mg

Water266 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 7. The excerpt below is the record exactly as published.

BROWN BREAD 1 pint white flour 1 tablespoon of lard or any pre- 1 pint brown flour (unsifted) pared shortening 1 cake yeast dissolved in i/o cup 2 tablespoons of old fashioned warm water with black molasses 1 tablespoon sugar 14 pint warm water

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