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Brown Bread
From The household (of the Detroit free press), 1886
Serves 10
Baste with sweet cream or milk before baking for a soft, tender crust.
Presented as published in 1886. 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
743Calories
22 gProtein
154 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories743 kcal
Protein22 g
Carbohydrates154 g
Fiber8.9 g
Sugars2 g
Total Fat4.3 g
Saturated Fat0.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium720 mg
Potassium407 mg
Calcium23 mg
Iron5.2 mg
Magnesium66 mg
Phosphorus287 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate487 mcg
Choline16 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 333. The excerpt below is the record exactly as published.
BROWN BREAD. Take two quarts of corn meal ; scald with one quart of boiling milk or water ; when cool add one quart of Graham flour, one large spoonful salt, one cup brown sugar or best molasses, one cup home-made yeast, one cup flour
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