vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Graham Bread

Name: Graham Bread
Yield: 4 servings
Ingredients: Two and one-half cups hot liquid (water, or milk and water); one-third cup of molasses; one and one-half teaspoons salt; one yeast cake dissolved in one-fourth of a cupful lukewarm water; three cups Graham flour; three cups white flour

From The Toronto Cook Book, 1915

Serves 4

Presented as published in 1915. 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

788Calories

22 gProtein

167 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories788 kcal

Protein22 g

Carbohydrates167 g

Fiber3.9 g

Sugars21 g

Total Fat3.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium892 mg

Potassium727 mg

Calcium95 mg

Iron11 mg

Magnesium118 mg

Phosphorus250 mg

Zinc2.2 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)15 mg

Folate457 mcg

Choline15 mg

Caffeine0 mg

Water27 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 7. The excerpt below is the record exactly as published.

Graham Bread Two and one-half cups hot liquid (water, or milk and water), one-third cup of molasses, one and one-half teaspoons salt, one yeast cake dissolved in one-fourth of a cupful lukewarm water, three cups Graham flour and three cups white flour

Cook this with the app: pantry check, scaling, and the assistant.