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Dyspeptic Bread

Name: Dyspeptic Bread
Yield: 2 servings
Ingredients: One pint barley meal; one-half pint graham flour; one teaspoonful salt; two teaspoonfuls baking powder; one pint milk

From Dora's cook book, 1888

Serves 2

Presented as published in 1888. 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

889Calories

30 gProtein

171 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories889 kcal

Protein30 g

Carbohydrates171 g

Fiber15 g

Sugars13 g

Total Fat11 g

Saturated Fat5 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol29 mg

Sodium1737 mg

Potassium909 mg

Calcium621 mg

Iron8 mg

Magnesium189 mg

Phosphorus849 mg

Zinc4.4 mg

Copper0.6 mg

Manganese2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E1 mg

Vitamin K3.3 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)14 mg

Folate112 mcg

Choline99 mg

Caffeine0 mg

Water239 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 34. The excerpt below is the record exactly as published.

DYSPEPTIC BREAD. One pint barley meal, one-half pint graham flour, one teaspoonful salt, two teaspoonfuls baking powder, one pint milk

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