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Graham Bread
From The Institute cook book, 1913
Serves 4
If wanted for overnight, use one half cake of yeast and an extra teaspoon of salt.
Presented as published in 1913. 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
694Calories
17 gProtein
135 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories694 kcal
Protein17 g
Carbohydrates135 g
Fiber1.3 g
Sugars13 g
Total Fat9.2 g
Saturated Fat2.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1 g
Cholesterol6.5 mg
Sodium593 mg
Potassium273 mg
Calcium49 mg
Iron8.9 mg
Magnesium46 mg
Phosphorus191 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate303 mcg
Choline9 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 96. The excerpt below is the record exactly as published.
GRAHAM BREAD 1 cake compressed yeast 2 level tablespoons lard 4 level tablespoons brown sugar 4 cups graham flour 1 cup milk, scalded and cooled 1 cup sifted white flour 1 cup lukewarm water 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.