Graham Bread
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
1546Calories
38 gProtein
300 gCarbs
22 gFat
Full nutrition (26 nutrients)
Calories1546 kcal
Protein38 g
Carbohydrates300 g
Total Fat22 g
Saturated Fat6.8 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.4 g
Cholesterol885 mg
Sodium1187 mg
Potassium734 mg
Calcium219 mg
Iron8.2 mg
Magnesium47 mg
Phosphorus520 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin C0 mg
Vitamin A401 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)6.2 mg
Folate203 mcg
Water153 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 8. The excerpt below is the record exactly as published.
GRAHAM BREAD. To one quart ''sponge" add two parts graham flour, a little Indian meal, salt. Wet up, mix, add half a teacup- ful of molasses
Cook this with the app: pantry check, scaling, and the assistant.