Graham Bread
From A textbook of domestic science for high schools, 1913
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
2781Calories
81 gProtein
555 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories2781 kcal
Protein81 g
Carbohydrates555 g
Fiber6 g
Sugars75 g
Total Fat25 g
Saturated Fat9.8 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium2535 mg
Potassium1619 mg
Calcium727 mg
Iron34 mg
Magnesium223 mg
Phosphorus1167 mg
Zinc7.3 mg
Copper1.1 mg
Manganese4.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)5.7 mg
Riboflavin (B2)3.5 mg
Niacin (B3)41 mg
Folate1028 mcg
Choline113 mg
Caffeine0 mg
Water615 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 61. The excerpt below is the record exactly as published.
Graham Bread 1 pt. milk scalded | cake yeast dissolved in £ c. 4 tb. sugar water 1 ts. salt 2 c. white flour 3 to 3| c. sifted Graham flour
Cook this with the app: pantry check, scaling, and the assistant.