Entire Wheat Bread

Name: Entire Wheat Bread
Ingredients: 2 cups scalded milk; 1 teaspoon salt; 1/2 cup sugar; 1 cup molasses; 4 1/2 cups coarse entire wheat flour; 1 yeast cake dissolved in 1/2 cup lukewarm water

From The blue ribbon cook book, 1904

This mixture may be baked in Gem pans.

Presented as published in 1904. 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

3413Calories

62 gProtein

784 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories3413 kcal

Protein62 g

Carbohydrates784 g

Fiber0 g

Sugars348 g

Total Fat9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium2468 mg

Potassium5606 mg

Calcium789 mg

Iron47 mg

Magnesium953 mg

Phosphorus712 mg

Zinc5 mg

Copper2.5 mg

Manganese9.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)5.4 mg

Riboflavin (B2)2.5 mg

Niacin (B3)41 mg

Folate903 mcg

Choline44 mg

Caffeine0 mg

Water128 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 6. The excerpt below is the record exactly as published.

ENTIRE WHEAT BREAD. 2 cups scalded milk. 1 teaspoon salt. J cup sugar, or 1 yeast cake dissolved in J cup J cup molasses. lukewarm water. 4$ cups coarse entire wheat flour

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