Graham Bread
From Manual for army cooks, 1896
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
3160Calories
100 gProtein
681 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories3160 kcal
Protein100 g
Carbohydrates681 g
Fiber30 g
Sugars247 g
Total Fat16 g
Saturated Fat1.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium227 mg
Potassium6586 mg
Calcium836 mg
Iron46 mg
Magnesium1005 mg
Phosphorus1356 mg
Zinc14 mg
Copper3 mg
Manganese9.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B64.2 mg
Vitamin B120.1 mcg
Thiamin (B1)17 mg
Riboflavin (B2)6.7 mg
Niacin (B3)82 mg
Folate3418 mcg
Choline80 mg
Caffeine0 mg
Water1073 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 71. The excerpt below is the record exactly as published.
GRAHAM BREAD. Make a sponge of one quart of Graham flour, three-quarters of a cup of yeast, one quart of warm water, and one cu]} of molasse
Cook this with the app: pantry check, scaling, and the assistant.