Graham Bread
From My best 250 recipes, 1907
Presented as published in 1907. 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
352Calories
16 gProtein
38 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein16 g
Carbohydrates38 g
Fiber0 g
Sugars39 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium2537 mg
Potassium1037 mg
Calcium654 mg
Iron1 mg
Magnesium112 mg
Phosphorus499 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline90 mg
Caffeine0 mg
Water788 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 38. The excerpt below is the record exactly as published.
GRAHAM BREAD Scald a pint of milk ; add half a pint of water ; when lukewarm add one yeast cake dissolved in half a cupful of water; add a tablespoonful of molasses, a level teaspoonful of salt, and suffi- My Best 250 Recipes 135 cient graham flour to make a batter that
Cook this with the app: pantry check, scaling, and the assistant.