Graham Bread
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
1819Calories
75 gProtein
373 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1819 kcal
Protein75 g
Carbohydrates373 g
Fiber50 g
Sugars27 g
Total Fat12 g
Saturated Fat1.7 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium2386 mg
Potassium1798 mg
Calcium143 mg
Iron17 mg
Magnesium358 mg
Phosphorus1486 mg
Zinc13 mg
Copper1.5 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K6.8 mcg
Vitamin B62.4 mg
Vitamin B120.1 mcg
Thiamin (B1)10 mg
Riboflavin (B2)3.9 mg
Niacin (B3)57 mg
Folate1968 mcg
Choline136 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 3. The excerpt below is the record exactly as published.
teaspoon salt, cold water to moisten; make the dough as stiff as for bread and rise over night; roll out until one-half inch thick; cut with large biscuit cutter; put them on a griddle on the back of the stove till they rise; then move forward to cook, turning over when done one side; remove from the fire when done; cover and allow to stand long enough to be made tender by the steam; split open, butter and serve; or when cold, split, tcast and butter. 4. Graham. One cup flour, two cups wheat meal, two tablespoons sugar, teaspoon salt, half cup yeast, well mixed. Add half teaspoon soda dissolved in a little milk
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