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Coarse Entire Wheat Bread II
From Boston Cooking-School cook book, 1896
Serves 3
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
681Calories
17 gProtein
121 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories681 kcal
Protein17 g
Carbohydrates121 g
Fiber2.2 g
Sugars21 g
Total Fat16 g
Saturated Fat3.3 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.5 g
Cholesterol0 mg
Sodium1961 mg
Potassium654 mg
Calcium84 mg
Iron8.5 mg
Magnesium105 mg
Phosphorus197 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate396 mcg
Choline6.3 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 3 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 II 2 cups hot liquid 3 tablespoons shortening (water or milk and water) 1 yeast cake dissolved in 248 cup molasses 4 cup lukewarm water 21% teaspoons salt 3 cups flour 3 cups coarse entire wheat flour
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