Graham Bread
From A laboratory manual of foods and cookery, 1916
Use whole wheat flour for a healthier option.
Presented as published in 1916. 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
3714Calories
82 gProtein
829 gCarbs
99 gFat
Full nutrition (33 nutrients)
Calories3714 kcal
Protein82 g
Carbohydrates829 g
Fiber0 g
Sugars247 g
Total Fat99 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol252 mg
Sodium219 mg
Potassium5894 mg
Calcium901 mg
Iron58 mg
Magnesium1025 mg
Phosphorus936 mg
Zinc6.5 mg
Copper3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)7.2 mg
Riboflavin (B2)3.3 mg
Niacin (B3)54 mg
Folate1204 mcg
Choline44 mg
Caffeine0 mg
Water2292 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.
6 c. scalded milk 6 c. water 4 tbsp. salt f c. butter 1 c. molasses Graham Bread 3 yeast cakes 3 c. warm water 6 c. flour graham or entire wheat flour to knead RECIPES FOR FIFTY SERVINGS 307 Nut Bread 3 qts. chopped nuts added after first rising Ingredients : i^ qts. milk £ c. butter ^ c. lard 7 qts. flour Rolls 2 tbsp. salt ^ c. sugar i£ yeast cakes 3 c. lukewarm water Ingredients : i qt. rye meal i qt. corn meal i qt. graham flour Steamed Brown Bread i| tbsp. soda if tbsp. salt i c. and 3 tbsp. molasses 1 qts. sour milk Biscuits Ingredients : 3 qts. flour 2 tbsp. salt \ c. baking powder Fruit Rolls Ingredients : 3 qts. flour 8 tbsp. baking powder 2 tbsp. salt 4-5 c. milk Roll out and spread with | c. butter 3 c. raisins i qt. milk or more 6 tbsp. butter 6 tbsp. lard c. sugar f c. butter
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