Brown Bread
From The royal baker and pastry cook, 1902
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
1190Calories
29 gProtein
212 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1190 kcal
Protein29 g
Carbohydrates212 g
Fiber34 g
Sugars16 g
Total Fat26 g
Saturated Fat9.8 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol42 mg
Sodium3127 mg
Potassium1461 mg
Calcium1039 mg
Iron7.4 mg
Magnesium272 mg
Phosphorus1829 mg
Zinc6.9 mg
Copper0.9 mg
Manganese5.4 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.2 mg
Folate0 mcg
Choline50 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 6. The excerpt below is the record exactly as published.
Brown Bread. — 1 pint Indian com meal, 1 pint rye flour, 1 teaspoon brown sugar, 1 tea- • Perfect succem can be had only with the Royal Baking Powder. spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, % pint milk. Sift together corn meal, rye flour, sugar, salt, and powder. Rub in the shortening ; add the milk, and mix the whole into a batter. P*ut into grea.sed tin (fig. XII), and bake about 40 min- utes in rather hot oven. Protect at first with paper. Brown Bread, 2. — Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt
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