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Graham Bread
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
39Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (25 nutrients)
Calories39 kcal
Protein1.5 g
Carbohydrates7.4 g
Fiber0.9 g
Sugars0.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Sodium18 mg
Potassium34 mg
Calcium11 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate3.1 mcg
Water2.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 8. The excerpt below is the record exactly as published.
Graham Bread Use the same ingredients as for White Bread, only substitute Graham or whole wheat flour for one-half of the flour
Cook this with the app: pantry check, scaling, and the assistant.