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Graham Bread
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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
244Calories
7 gProtein
52 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein6.6 g
Carbohydrates52 g
Fiber0.4 g
Sugars3.9 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium295 mg
Potassium163 mg
Calcium23 mg
Iron3.7 mg
Magnesium29 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate102 mcg
Choline2.3 mg
Caffeine0 mg
Water7.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 115. The excerpt below is the record exactly as published.
GEAHAM BREAD. Mrs. J. B. Hobbs. For one loaf, take two cups of white bread sponge, to which add two tablespoons of brown sugar, and Graham flour to make a stiff batter; let it rise, after which add Graham flour sufficient to knead, but not very stiff; then put in the pan to rise and bake. GEAHAM BEEAD. Mrs. Ludlam, Evanston. One cup wheat flour, three cups Graham flour, two tablespoons of molasses, one teaspoon salt, yeast enough to make it rise
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