Graham Bread

Name: Graham Bread
Ingredients: One pint milk; two tablespoonfuls molasses; one teaspoonful salt; one-half cup yeast; two cups white flour; three or three and one-half cups Graham flour

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

3179Calories

118 gProtein

615 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories3179 kcal

Protein118 g

Carbohydrates615 g

Fiber26 g

Sugars56 g

Total Fat32 g

Saturated Fat11 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol58 mg

Sodium2585 mg

Potassium3018 mg

Calcium842 mg

Iron41 mg

Magnesium378 mg

Phosphorus1722 mg

Zinc14 mg

Copper1.7 mg

Manganese6.3 mg

Vitamin D4.7 mcg

Vitamin C0.2 mg

Vitamin A156 mcg

Vitamin E1.2 mg

Vitamin K1.1 mcg

Vitamin B62.1 mg

Vitamin B122.7 mcg

Thiamin (B1)14 mg

Riboflavin (B2)6.7 mg

Niacin (B3)75 mg

Folate2872 mcg

Choline142 mg

Caffeine0 mg

Water515 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 9. The excerpt below is the record exactly as published.

Graham Bread and Butter; Cheese; Canned Cherries ; Cake ; Tea. Graham Bread.— One pint milk, scalded and cooled, two table- spoonfuls molasses, one teaspoonful salt, one-half cup yeast, two cups white flour and three or three and one-half cups Graham flour

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