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Graham Bread
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
814Calories
21 gProtein
177 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories814 kcal
Protein21 g
Carbohydrates177 g
Fiber0.4 g
Sugars31 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium895 mg
Potassium875 mg
Calcium123 mg
Iron13 mg
Magnesium152 mg
Phosphorus226 mg
Zinc1.6 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate338 mcg
Choline6 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 233. The excerpt below is the record exactly as published.
Graham Bread. Two and a half cups of hot liquid (water, or milk and water), half cup molasses, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one-quarter cup lukewarm water, three cups flour, three cups Graham flour
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