dairy-freenut-freesoy-freefish-freeshellfish-free
Graham Bread
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. 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
23Calories
0 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0.4 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.6 g
Total Fat1.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol1.6 mg
Sodium292 mg
Potassium0.1 mg
Calcium0.2 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.8 mg
Caffeine0 mg
Water3.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 21. The excerpt below is the record exactly as published.
Graham Bread. — Make a sponge as forwhite bread ; put in the white of an egg beaten light, a teaspoon salt, one tablespoon sugar one of lard
Cook this with the app: pantry check, scaling, and the assistant.