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Entire Wheat Bread
From Boston Cooking-School cook book, 1896
Serves 8
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
80Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein1.6 g
Carbohydrates18 g
Fiber0.2 g
Sugars5.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.2 mg
Potassium136 mg
Calcium19 mg
Iron1.2 mg
Magnesium23 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate26 mcg
Choline1.8 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 29. The excerpt below is the record exactly as published.
Entire Wheat Bread. Use half white flour and half fine en- tire wheat flour and*>use 3 tablespoons molasses in place of sugar
Cook this with the app: pantry check, scaling, and the assistant.