Graham Bread
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1203Calories
52 gProtein
205 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1203 kcal
Protein52 g
Carbohydrates205 g
Fiber0 g
Sugars23 g
Total Fat20 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium4859 mg
Potassium1051 mg
Calcium650 mg
Iron14 mg
Magnesium148 mg
Phosphorus803 mg
Zinc4.7 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate364 mcg
Choline87 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 2. The excerpt below is the record exactly as published.
GRAHAM BREAD. 2 ¢ milk. | yeast cake. 2 tsp. salt. 2 c. bread flour. Graham flour. Make as White Bread. CORNMEAL BREAD. 1 pt. boiling water. 1 pt. scalded milk. 2 tsp. salt. 1 yeast cake
Cook this with the app: pantry check, scaling, and the assistant.