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Brown Bread (No. 2)

Name: Brown Bread (No. 2)
Yield: 16 servings
Ingredients: three quarts of Graham flour; one quart wheat; one pint of cornmeal; one tablespoonful of molasses; a handful of salt

From Temperance cook book, 1887

Serves 16

Best for children and dyspeptics.

Presented as published in 1887. 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

529Calories

15 gProtein

112 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories529 kcal

Protein15 g

Carbohydrates112 g

Fiber1.5 g

Sugars1.4 g

Total Fat2.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium610 mg

Potassium219 mg

Calcium28 mg

Iron7.7 mg

Magnesium42 mg

Phosphorus153 mg

Zinc1.1 mg

Copper0.2 mg

Manganese1 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)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.1 mg

Folate241 mcg

Choline5 mg

Caffeine0 mg

Water15 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 65. The excerpt below is the record exactly as published.

BROWN BREAD. (No. 2.) The sponge for this is the same as for white bread, which hav- ing risen, put into the pan, or kneading bowl, three quarts of BREAD. Ill Graham flour, one quart wheat and one pint of cornmeal, a hand- ful of salt and the sponge, into which stir one tablespoonful of molasses

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