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Graham Bread
From Original White House Cookbook, 1887
Serves 2
Cover with paper for the first 20 minutes of baking.
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
591Calories
21 gProtein
125 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein21 g
Carbohydrates125 g
Fiber12 g
Sugars62 g
Total Fat3.8 g
Saturated Fat0.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1227 mg
Potassium1658 mg
Calcium201 mg
Iron7.9 mg
Magnesium239 mg
Phosphorus330 mg
Zinc3.9 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)19 mg
Folate979 mcg
Choline29 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 154. The excerpt below is the record exactly as published.
GRAHAM BREAD. One teacupful of wheat flour, one-half teacupful of Porto Eico molasses, one-half cupful of good yeast, one teaspoonful of salt, one pint of warm water
Cook this with the app: pantry check, scaling, and the assistant.