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Brown Bread

Name: Brown Bread
Yield: 4 servings
Ingredients: 2 cups cornmeal; 1 cup graham flour; 1 cup milk; 1 teaspoon soda; 1 cup rye meal; 1 cup molasses; 1 cup water; A little salt

From The household cook book, 1902

Serves 4

Presented as published in 1902. 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

747Calories

13 gProtein

165 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories747 kcal

Protein13 g

Carbohydrates165 g

Fiber5.8 g

Sugars66 g

Total Fat4.1 g

Saturated Fat1.4 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol7.3 mg

Sodium62 mg

Potassium1541 mg

Calcium261 mg

Iron9.5 mg

Magnesium256 mg

Phosphorus250 mg

Zinc1.8 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A19 mcg

Vitamin E0.5 mg

Vitamin K1.5 mcg

Vitamin B60.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7 mg

Folate210 mcg

Choline33 mg

Caffeine0 mg

Water145 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 209. The excerpt below is the record exactly as published.

BROWN BREAD, 2 cups cornmeal. 1 cup graham flour. 1 cup milk. 1 teaspoon soda. 1 cup rye meal.. 1 cup molasses. 1 cup water. A little salt

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