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Graham Bread
From How we cook in Tennessee .., 1906
Serves 10
Presented as published in 1906. 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
129Calories
2 gProtein
27 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein2.2 g
Carbohydrates27 g
Fiber0.8 g
Sugars12 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol22 mg
Sodium270 mg
Potassium292 mg
Calcium47 mg
Iron1.6 mg
Magnesium53 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate20 mcg
Choline4.5 mg
Caffeine0 mg
Water8.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 70. The excerpt below is the record exactly as published.
Graham Bread. — Take out one coffee cup of risen sponge on baking day. Put into a tray two parts graham flour, one part white flour, one handful of Indian meal, one teaspoon salt. Wet this up with the sponge and when it is mixed add half cup mo- lass
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