Carthage Brown Bread

Name: Carthage Brown Bread
Ingredients: One sieve whole wheat flour; one half of white flour; one pint warm milk; one half cup mo- lasses; one half of good yeast; three-fourths cake compressed yeast; in one-half cup tepid water

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

480Calories

0 gProtein

124 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories480 kcal

Protein0 g

Carbohydrates124 g

Fiber0 g

Sugars124 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium64 mg

Potassium2418 mg

Calcium351 mg

Iron7.8 mg

Magnesium403 mg

Phosphorus51 mg

Zinc0.5 mg

Copper0.8 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.5 mg

Folate0 mcg

Choline22 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 32. The excerpt below is the record exactly as published.

CARTHAGE BROWN BREAD. MRS. W. B. FISHER. One sieve whole wheat flour, one half of white flour, warm, add one pint warm milk, one half cup mo- lasses, one half of good yeast or three-fourths cake compressed yeast in one-half cup tepid water

Cook this with the app: pantry check, scaling, and the assistant.