Corn-Meal and Rye Bread
From Manual for army cooks, 1896
Ensure the oven is ready before putting the dough in.
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
10170Calories
174 gProtein
2267 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories10170 kcal
Protein174 g
Carbohydrates2267 g
Fiber186 g
Sugars515 g
Total Fat42 g
Saturated Fat2.9 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat11 g
Cholesterol0 mg
Sodium2666 mg
Potassium15809 mg
Calcium1720 mg
Iron71 mg
Magnesium2962 mg
Phosphorus4258 mg
Zinc34 mg
Copper7.6 mg
Manganese34 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B68.4 mg
Vitamin B120 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)30 mg
Folate377 mcg
Choline196 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 71. The excerpt below is the record exactly as published.
CORN-MEAL AND RYE BREAD. 2 quarts corn meal. 2 quarts rye flour. 1 teaspoonful salt. I pint molasses. ^ pint strong fresh yeast ; tepid water
Cook this with the app: pantry check, scaling, and the assistant.