Graham Bread
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
3096Calories
79 gProtein
656 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories3096 kcal
Protein79 g
Carbohydrates656 g
Fiber5.6 g
Sugars136 g
Total Fat40 g
Saturated Fat5.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol92 mg
Sodium3039 mg
Potassium3722 mg
Calcium916 mg
Iron58 mg
Magnesium610 mg
Phosphorus1012 mg
Zinc6.6 mg
Copper1.8 mg
Manganese7.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B61.7 mg
Vitamin B121.3 mcg
Thiamin (B1)6.2 mg
Riboflavin (B2)3.4 mg
Niacin (B3)47 mg
Folate1080 mcg
Choline85 mg
Caffeine0 mg
Water512 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 38. The excerpt below is the record exactly as published.
Graham Bread—1 cup of milk, scalded and cooled, 1 cup of boiling water, cooled, } cup molasses or brown sugar, 2 tablespoons butter, 1 teaspoon salt, 1 cake compressed yeast, 4 cups Graham flour, 1 cup white flour
Cook this with the app: pantry check, scaling, and the assistant.