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Brown Bread

Name: Brown Bread
Yield: 8 servings
Ingredients: Otue and a half cups white flour; % cup com meal; 2 cups graham flour; % cup molasses; % cup brown sugar; 1 pt. sour milk; 2 teaspoons baking soda; 1 teaspoon salt; % teaspoon baking powder

From San Rafael cook book, 1906, 1906

Serves 8

Presented as published in 1906. 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

407Calories

8 gProtein

91 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories407 kcal

Protein7.9 g

Carbohydrates91 g

Fiber1.3 g

Sugars29 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium699 mg

Potassium436 mg

Calcium84 mg

Iron5 mg

Magnesium73 mg

Phosphorus99 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.1 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.8 mg

Folate120 mcg

Choline8 mg

Caffeine0 mg

Water14 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 1. The excerpt below is the record exactly as published.

BROWN BREAD'— Mrs. R. H. Renebome. Otue and a half cups white flour, % cup com meal, 2 cups graham flour, % cup molasses, % cup brown sugar, 1 pt. sour milk, 2 teaspoons baking soda, 1 teaspoon salt, % teaspoon baking powder

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