vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Brown Bread
From The new home cook book, 1896
Serves 5
Very fine.
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
799Calories
21 gProtein
128 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories799 kcal
Protein21 g
Carbohydrates128 g
Fiber19 g
Sugars56 g
Total Fat26 g
Saturated Fat4.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat14 g
Cholesterol16 mg
Sodium190 mg
Potassium1416 mg
Calcium403 mg
Iron7.8 mg
Magnesium338 mg
Phosphorus649 mg
Zinc4 mg
Copper1 mg
Manganese2.8 mg
Vitamin D1.5 mcg
Vitamin C0.3 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.9 mg
Folate109 mcg
Choline67 mg
Caffeine2.9 mg
Water124 g
Estimated from matched ingredients across 5 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.
One and a half pints of thick sour milk, one and a half cups Graham flour, one and a half cups rye flour, two cups two-thirds full of Indian meal, one-half cup of mo- VALUABLE RECIPES. 285 lasses, salt, one heaping teaspoon soda beaten into the milk before adding the other ingredients. Steam five hours. Very fine. STEAMED BEOW^T BEEAD. Mrs. C. G. Smith. One pint of sweet milk, four tablespoons of molasses, one cup of Indian meal, two cups of rye or Graham flour, one teaspoon of salt, one of saleratus ; mix with a spoon, and steam three hours, and bake half an hour or more. BEOWN" BEEAD. Mrs. Lamkin. One and one-half cups of rye meal, one and one-half of Indian meal, one-half cup of molasses
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