nut-freeegg-freesoy-freefish-freeshellfish-free
Electric Brown Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Brush over with water or lard after baking.
Presented as published in 1907. 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
2620Calories
62 gProtein
483 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories2620 kcal
Protein62 g
Carbohydrates483 g
Fiber6.6 g
Sugars60 g
Total Fat48 g
Saturated Fat18 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol56 mg
Sodium7307 mg
Potassium2043 mg
Calcium1824 mg
Iron35 mg
Magnesium332 mg
Phosphorus1299 mg
Zinc5.8 mg
Copper1.3 mg
Manganese5.3 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E1.3 mg
Vitamin K0.8 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)35 mg
Folate898 mcg
Choline89 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 127. The excerpt below is the record exactly as published.
ELECTEIC BEOWN BEEAD. 12 lbs. graham flour, 12 lbs. wheat flour, 1 gallon milk, 1 gallon water, 1 quart molasses, 1% lbs. lard, 1 oz. baking soda, 1 lb. baking powder, 8 ozs. salt
Cook this with the app: pantry check, scaling, and the assistant.