Graham Bread
From A handbook of home economics, 1912
If very dark molasses is used, add sugar to the shortening and salt, and use only half the molasses in the morning.
Presented as published in 1912. 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
4769Calories
85 gProtein
1018 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories4769 kcal
Protein85 g
Carbohydrates1018 g
Fiber20 g
Sugars351 g
Total Fat41 g
Saturated Fat2.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat6.1 g
Cholesterol0 mg
Sodium8483 mg
Potassium6096 mg
Calcium1223 mg
Iron95 mg
Magnesium1031 mg
Phosphorus992 mg
Zinc8.6 mg
Copper3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.2 mg
Vitamin K1.7 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)6.9 mg
Riboflavin (B2)4.1 mg
Niacin (B3)59 mg
Folate1420 mcg
Choline118 mg
Caffeine0 mg
Water757 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 22. The excerpt below is the record exactly as published.
Graham Bread 2J^ c. boiling water. 1 tbsp. salt. 2 tbsp. shortening. About 4J/£ c. white flour. J/£ cake yeast. Y^ c- lukewarm water. Make a sponge of this over night. In the morning add 1 c. molasses and enough Graham flour to make a stiff batter, about 1^ c. (If very coarse, the flour should be sifted.) Put in greased pans and let it rise until double in bulk. Bake 1 h. This will make two loaves. If very dark molasses is used, add J^ c. sugar
Cook this with the app: pantry check, scaling, and the assistant.