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Graham Bread
From The home cook book, 1905
Serves 8
Presented as published in 1905. 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
493Calories
12 gProtein
106 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories493 kcal
Protein12 g
Carbohydrates106 g
Fiber0 g
Sugars33 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol5 mg
Sodium357 mg
Potassium794 mg
Calcium155 mg
Iron7.3 mg
Magnesium130 mg
Phosphorus153 mg
Zinc1 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.8 mg
Folate153 mcg
Choline12 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 126. The excerpt below is the record exactly as published.
GRAHAM BREAD Mix into three pints of graham flour one heaping teaspoon of salt, one scant teacup of molasses, and one cup and a half of buttermilk
Cook this with the app: pantry check, scaling, and the assistant.