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Brown Bread (Pain Bis)
From The Swedish, French, American cook book, 1918
Serves 5
Presented as published in 1918. 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
No method was recorded for this recipe.
Nutrition per serving
741Calories
13 gProtein
161 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories741 kcal
Protein13 g
Carbohydrates161 g
Fiber5.3 g
Sugars81 g
Total Fat10 g
Saturated Fat2.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol27 mg
Sodium462 mg
Potassium1991 mg
Calcium497 mg
Iron9.2 mg
Magnesium293 mg
Phosphorus461 mg
Zinc1.9 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate170 mcg
Choline47 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 611. The excerpt below is the record exactly as published.
Brown Bread ( Pain Bis) a la Boston Two cups yellow Indian cornmeal, one cup rye meal, one cup wheat flour, two and a half cups milk, one and a half cups molasses, two tablespoons butter, half teaspoon salt, two teaspoons Royal baking powder, and one teaspoon cream of tartar mixed in quarter cup lukewarm water, one egg
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