Graham Bread
From La cuisine creole, 1885
Presented as published in 1885. 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
6550Calories
217 gProtein
1400 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories6550 kcal
Protein217 g
Carbohydrates1400 g
Fiber199 g
Sugars61 g
Total Fat34 g
Saturated Fat6.7 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium132 mg
Potassium7107 mg
Calcium718 mg
Iron52 mg
Magnesium1896 mg
Phosphorus5751 mg
Zinc42 mg
Copper6.7 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E10 mg
Vitamin K39 mcg
Vitamin B68.6 mg
Vitamin B120.1 mcg
Thiamin (B1)15 mg
Riboflavin (B2)5 mg
Niacin (B3)142 mg
Folate1886 mcg
Choline703 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 52. The excerpt below is the record exactly as published.
GRAHAM BBEAD. Get good, fresh, ground unbolted flour, and sift it through a common hair sieve. Take three quarts of this wheat meal, one half ar cup of good yeast, and three spoonf uls of molasses
Cook this with the app: pantry check, scaling, and the assistant.