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Entire Wheat Bread No. 2
From The household cook book, 1902
Serves 10
Presented as published in 1902. 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
282Calories
7 gProtein
61 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories282 kcal
Protein7.2 g
Carbohydrates61 g
Fiber0.6 g
Sugars12 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol3.1 mg
Sodium8.6 mg
Potassium341 mg
Calcium49 mg
Iron4.3 mg
Magnesium58 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate131 mcg
Choline3.9 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 207. The excerpt below is the record exactly as published.
ENTIRE WHEAT BREAD No. 2. Take 4 even cups of entire wheat flour, and 1 cup plain white flour (before sifting), ^ of a compressed yeast cake (dissolve it in lukewarm water), 1 tablespoon of butter (before melting), ^ cup of molasses; stir in lukewarm milk and water
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