Graham Bread
From A handbook of home economics, 1912
Presented as published in 1912. 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
No method was recorded for this recipe.
Nutrition per serving
1127Calories
22 gProtein
190 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories1127 kcal
Protein22 g
Carbohydrates190 g
Fiber9.5 g
Sugars1.2 g
Total Fat31 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium8346 mg
Potassium348 mg
Calcium414 mg
Iron46 mg
Magnesium68 mg
Phosphorus217 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate373 mcg
Choline28 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 22. The excerpt below is the record exactly as published.
Graham Bread 2J^ c. boiling water. 1 tbsp. salt. 2 tbsp. shortening. About 4J/£ c. white flour. J/£ cake yeast. Y^ c- lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.