vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brown Bread, No. 1
From The economical cook book, 1905
Serves 8
Follow standard bread-making procedures.
Presented as published in 1905. 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
351Calories
10 gProtein
74 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein9.9 g
Carbohydrates74 g
Fiber0.8 g
Sugars1.8 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2.4 mg
Potassium134 mg
Calcium20 mg
Iron5.1 mg
Magnesium25 mg
Phosphorus101 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate154 mcg
Choline3.3 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 70. The excerpt below is the record exactly as published.
Brown Bread, No. 1. To one quart of unbolted flour put a pint of wheat flour, a iablespoonfiil of brown sugar, and a little salt ; mix with luke- warm water
Cook this with the app: pantry check, scaling, and the assistant.