Graham Bread

Name: Graham Bread
Ingredients: one quart of Graham flour; one teacupful of rye flour; one teacupful of wheat flour; half a teaspoonful of salt; two or three tablespoonfuls —according to taste—of molasses; one and one-half pints of lukewarm water; one tablespoonful of wheat flour

From The Common sense recipe book, 1898

If mixed overnight, use half a cake of yeast.

Presented as published in 1898. 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

2894Calories

78 gProtein

617 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories2894 kcal

Protein78 g

Carbohydrates617 g

Fiber20 g

Sugars32 g

Total Fat12 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium1209 mg

Potassium2030 mg

Calcium319 mg

Iron40 mg

Magnesium401 mg

Phosphorus1048 mg

Zinc8 mg

Copper1.7 mg

Manganese8.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)6 mg

Riboflavin (B2)3 mg

Niacin (B3)44 mg

Folate1029 mcg

Choline19 mg

Caffeine0 mg

Water798 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 81. The excerpt below is the record exactly as published.

GRAHAM BREAD. ye To one quart of Graham flour, one teacupful of ry flour, one teacupful of wheat flour, half a teaspoonful of salt, two or three tablespoonfuls —according to taste—of molasses, and a piece of butter the size of a walnut, add one and one-half pints of luke- warm water, or water and milk mixed in which a yeast cake has been dissolved, and mix all thoroughly together. Set in a moderately warm place, free from draught, to rise. When well risen, add one tablespoonful of wheat flour

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