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Coarse Entire Wheat Bread I
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
676Calories
17 gProtein
149 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories676 kcal
Protein17 g
Carbohydrates149 g
Fiber1.7 g
Sugars43 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1188 mg
Potassium846 mg
Calcium113 mg
Iron9.6 mg
Magnesium139 mg
Phosphorus197 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate359 mcg
Choline7.5 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 30. The excerpt below is the record exactly as published.
COARSE ENTIRE WHEAT BREAD I 2 cups scalded milk 2 teaspoons salt V4 cup sugar or 1 yeast cake dissolved in ¥% cup molasses 14 cup lukewarm water 424 cups coarse entire wheat flour
Cook this with the app: pantry check, scaling, and the assistant.