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English Brown Bread
From Miss Parloa's kitchen companion, 1887
Serves 5
This is a coarse and healthful bread.
Presented as published in 1887. 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
754Calories
20 gProtein
162 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories754 kcal
Protein20 g
Carbohydrates162 g
Fiber14 g
Sugars6.2 g
Total Fat5.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium1410 mg
Potassium709 mg
Calcium73 mg
Iron8.7 mg
Magnesium145 mg
Phosphorus401 mg
Zinc3.3 mg
Copper0.5 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.3 mg
Folate180 mcg
Choline1.9 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 423. The excerpt below is the record exactly as published.
English Brown Bread. Allow for three loaves of this bread a quart of graham, a quart of rye flour, a pint of warm water, two table- spoonfuls of molasses, one of salt, one of butter, and half a cake of compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.