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Graham Bread
From Miss Parloa's kitchen companion, 1887
Serves 6
Half the dough can be made into rolls.
Presented as published in 1887. 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
699Calories
19 gProtein
151 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories699 kcal
Protein19 g
Carbohydrates151 g
Fiber0.6 g
Sugars21 g
Total Fat2.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1187 mg
Potassium651 mg
Calcium94 mg
Iron11 mg
Magnesium114 mg
Phosphorus202 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate316 mcg
Choline4.3 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 414. The excerpt below is the record exactly as published.
Graham Bread. For two loaves use one quart of flour, one quart of graham, half a cupful of molasses, half of a two-cent yeast cake or half a cupful of liquid yeast, a level table-spoonful of salt, and about seven-eighths of a quart of warm water
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