Graham Baking-Powder Nut Bread
From Metropolitan cook book, 1918
Presented as published in 1918. 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
4397Calories
122 gProtein
684 gCarbs
134 gFat
Full nutrition (34 nutrients)
Calories4397 kcal
Protein122 g
Carbohydrates684 g
Fiber20 g
Sugars231 g
Total Fat134 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol73 mg
Sodium3987 mg
Potassium3860 mg
Calcium1909 mg
Iron37 mg
Magnesium469 mg
Phosphorus2630 mg
Zinc12 mg
Copper3.3 mg
Manganese6.4 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E0.8 mg
Vitamin K0.4 mcg
Vitamin B60.7 mg
Vitamin B123.3 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)3.1 mg
Niacin (B3)33 mg
Folate815 mcg
Choline121 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 10. The excerpt below is the record exactly as published.
GRAHAM BAKING-POWDER NUT BREAD 3 cups Graham flour 1 teaspoon salt 2f cups milk 1 cup white flour H tablespoons baking- 1 cup nut meats i cup sugar powder Mix and sift dry ingredients ; add liquids and nut meats. Mix thoroughly, put into greased bread pan, let stand 25 minutes. Bake about 50 minutes or until done. BUCKWHEAT NUT BREAD 2 cups buckwheat flour I tablespoon baking- i cup nut meats 2 cups white flour powder 1| cups milk and f cup I teaspoon salt | teaspoon soda molasses Mix and sift dry ingredients, add the nuts and liquids. Beat thoroughly. Pour mixture into well-greased bread pan, let stand 20 minutes, then bake about 45 minutes. Raisins, dates or candied orange or lemon peel may be added. RICE BREAD I cup cold boiled rice 1 tablespoon baking-powder
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