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Graham Bread

Name: Graham Bread
Yield: 2 servings
Ingredients: one and a half pints of tepid water; one heaping tea-spoon of salt; one-half cup of sugar; one-half pint or more of the sponge made of white flour; add Graham flour until almost too stiff to stir

From Buckeye cookery, 1892

Serves 2

Wrap in a wet towel until cool.

Presented as published in 1892. 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

652Calories

12 gProtein

146 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories652 kcal

Protein12 g

Carbohydrates146 g

Fiber3 g

Sugars51 g

Total Fat2 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium1177 mg

Potassium188 mg

Calcium62 mg

Iron6.4 mg

Magnesium39 mg

Phosphorus134 mg

Zinc1.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.5 mg

Folate213 mcg

Choline13 mg

Caffeine0 mg

Water370 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 15. The excerpt below is the record exactly as published.

GRAHAM BREAD. : Mix three quatre G Graham flour, one quart warm water, half pin nt 30 .BREAD-MAKING. pans, let it stand fifteen or twenty minutes before putting in the oven. GRAHAM BREAD. To one and a half pints of tepid water add one heaping tea-spoon of salt and one-half cup of sugar; stir in one-half pint or more of the sponge made of white flour, as in recipe for ‘‘ Bread with Potato - Yeast;” add Graham flour until almost too stiff to stir

Cook this with the app: pantry check, scaling, and the assistant.