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Graham Bread
From The art of cookery, 1899
Serves 3
Graham bread requires longer baking time than white flour bread.
Presented as published in 1899. 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
633Calories
19 gProtein
134 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories633 kcal
Protein19 g
Carbohydrates134 g
Fiber0.4 g
Sugars4.2 g
Total Fat2.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium394 mg
Potassium256 mg
Calcium33 mg
Iron9.6 mg
Magnesium47 mg
Phosphorus196 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate305 mcg
Choline1.5 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 93. The excerpt below is the record exactly as published.
Graham Bread. — To each pint of lukewarm wetting composed of equal portions of sweet milk and water, add a tablespoonful of sugar, half a teaspoonful of salt, and a half-ounce cake of compressed yeast, dissolved in two tablespoonfuls of cold water. Then stir in with a wooden spoon a heaping quart of graham flour
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