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Graham Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Will not rise as much as other bread.
Presented as published in 1882. 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
484Calories
60 gProtein
61 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein60 g
Carbohydrates61 g
Fiber40 g
Sugars0 g
Total Fat11 g
Saturated Fat1.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium85 mg
Potassium1423 mg
Calcium52 mg
Iron3.2 mg
Magnesium83 mg
Phosphorus949 mg
Zinc12 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B62.2 mg
Vitamin B120.1 mcg
Thiamin (B1)16 mg
Riboflavin (B2)6 mg
Niacin (B3)60 mg
Folate3488 mcg
Choline48 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 102. The excerpt below is the record exactly as published.
GRAHAM BREAD. One pint yeast, same as used for white bread ; stir in a pint of warm water, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.