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Brown Bread
From Harper's cook book encyclopædia, 1902
Serves 10
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
774Calories
16 gProtein
169 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein16 g
Carbohydrates169 g
Fiber6.2 g
Sugars27 g
Total Fat3.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium779 mg
Potassium772 mg
Calcium107 mg
Iron7.4 mg
Magnesium139 mg
Phosphorus216 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.8 mg
Folate212 mcg
Choline17 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 35. The excerpt below is the record exactly as published.
Brown Bread. — To two quarts of corn meal allow a teacupful of boiling water, one quart of Graham flour, four table-spoonfuls of strong hop yeast, one table-spoonful of salt, one teacupful of molasses, and one quart of lukewarm water
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