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Brown Bread
From The new home cook book, 1896
Serves 10
Presented as published in 1896. 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
185Calories
8 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories185 kcal
Protein8 g
Carbohydrates37 g
Fiber3 g
Sugars3.8 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.7 mg
Potassium221 mg
Calcium21 mg
Iron2.5 mg
Magnesium27 mg
Phosphorus105 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate294 mcg
Choline5.2 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new home cook book (1896), page 114. The excerpt below is the record exactly as published.
Two cups of Graham flour, one of wheat flour, two large spoons of molasses, a little salt, one yeast cake or half cup of yeast, warm water enough to make a very stiff batter
Cook this with the app: pantry check, scaling, and the assistant.