Graham Bread
From The housekeeper's companion, 1883
Graham bread sours more easily than wheat.
Presented as published in 1883. 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
2099Calories
70 gProtein
444 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories2099 kcal
Protein70 g
Carbohydrates444 g
Fiber23 g
Sugars124 g
Total Fat11 g
Saturated Fat1.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium2459 mg
Potassium3658 mg
Calcium450 mg
Iron30 mg
Magnesium544 mg
Phosphorus931 mg
Zinc9.5 mg
Copper1.8 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B62.4 mg
Vitamin B120.1 mcg
Thiamin (B1)12 mg
Riboflavin (B2)4.7 mg
Niacin (B3)56 mg
Folate2358 mcg
Choline59 mg
Caffeine0 mg
Water552 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 128. The excerpt below is the record exactly as published.
One pint of milk or water; half a cupful of sugar or molasses; half a cupful of yeast; one teaspoonful of salt; one cupful of wheat flour; two cupfuls of graham. Warm the milk or water; add the yeast and other ingredients, and then the flour; and set in a cool place — about 60 degrees Fahrenheit — over night, graham bread
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