Graham Bread
From Gancel's culinary encyclopedia of modern cooking, 1920
Alternative recipe uses 1 gall, water, 1.5 ounces yeast, 3 ounces salt, 4 ounces lard, and 0.5 pint of molasses.
Presented as published in 1920. 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
9790Calories
255 gProtein
1956 gCarbs
123 gFat
Full nutrition (33 nutrients)
Calories9790 kcal
Protein255 g
Carbohydrates1956 g
Fiber38 g
Sugars495 g
Total Fat123 g
Saturated Fat35 g
Monounsaturated Fat45 g
Polyunsaturated Fat9.9 g
Cholesterol81 mg
Sodium44466 mg
Potassium13540 mg
Calcium1886 mg
Iron137 mg
Magnesium2203 mg
Phosphorus3068 mg
Zinc26 mg
Copper7 mg
Manganese24 mg
Vitamin D2.1 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B67.8 mg
Vitamin B120.1 mcg
Thiamin (B1)33 mg
Riboflavin (B2)14 mg
Niacin (B3)185 mg
Folate6220 mcg
Choline176 mg
Caffeine0 mg
Water4112 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 188. The excerpt below is the record exactly as published.
Graham Bread Make a medium straight dough of 1 gall, water, 5 ounces yeast, 4 ounces salt, 3 ounces lard, and 1 pint molasses. Mix these ingredients well; add 4 lbs. of graham flour and the rest of wheat flour
Cook this with the app: pantry check, scaling, and the assistant.