nut-freeegg-freesoy-freefish-freeshellfish-free
Graham Bread
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
No method was recorded for this recipe.
Nutrition per serving
739Calories
21 gProtein
142 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein21 g
Carbohydrates142 g
Fiber2.4 g
Sugars19 g
Total Fat10 g
Saturated Fat4.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol22 mg
Sodium622 mg
Potassium672 mg
Calcium157 mg
Iron9.8 mg
Magnesium103 mg
Phosphorus278 mg
Zinc2 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate400 mcg
Choline20 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 5. The excerpt below is the record exactly as published.
GRAHAM BREAD. Yeast, 1 cake. Lard or butter. 2 tablespoons. Milk, 1 cup. Graham flour, 4 cups. Lukewarm water, 1 cup. White flour, 1 cup. Molasses. 4 tablespoons. Salt, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.