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Corn, Rice, Oats and Barley Bread

Name: Corn, Rice, Oats and Barley Bread
Yield: 4 servings
Ingredients: 2 Cups Cornmeal; 1 Cup Rice Flour; 1 Cup Ground Rolled Oats; 1 Cup Barley Flour; 8 Teaspoons Baking Powder; •/2 Teaspoon Soda; 1 Teaspoon Salt; 2 Eggs; 3 Cups Milk; </2 Cup Molasses

From The bride's cook book, 1915

Serves 4

Presented as published in 1915. 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

812Calories

20 gProtein

163 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories812 kcal

Protein20 g

Carbohydrates163 g

Fiber9.3 g

Sugars41 g

Total Fat9.8 g

Saturated Fat3.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol22 mg

Sodium1622 mg

Potassium1213 mg

Calcium858 mg

Iron8.2 mg

Magnesium220 mg

Phosphorus677 mg

Zinc3.3 mg

Copper0.6 mg

Manganese2.5 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A58 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B121 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.6 mg

Folate168 mcg

Choline44 mg

Caffeine0 mg

Water187 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 16. The excerpt below is the record exactly as published.

CORN, RICE, OATS AND BARLEY BREAD (Two Loaves) 2 Cups Cornmeal 1 Cup Rice Flour 1 Cup Ground Rolled Oats 1 Cup Barley Flour 8 Teaspoons Baking Powder •/2 Teaspoon Soda 1 Teaspoon Salt 2 Eggs 3 Cups Milk </2 Cup Molasses

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