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Brown Bread With Raisins
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
449Calories
6 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein6.2 g
Carbohydrates105 g
Fiber5.7 g
Sugars32 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium25 mg
Potassium947 mg
Calcium101 mg
Iron4.2 mg
Magnesium139 mg
Phosphorus130 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate39 mcg
Choline11 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 68. The excerpt below is the record exactly as published.
Brown Bread With Raisins. 2 cups corn meal. 1 cup rye flour. 1 cup white flour. 1 cup molasses. 1 teaspoon soda. 1 cup seeded raisins. Enough buttermilk to make a rather soft batter
Cook this with the app: pantry check, scaling, and the assistant.