Graham Bread

Name: Graham Bread
Ingredients: One quart of Graham flour.; one cup of white flour.; One half cup of Indian meal.; One half cup of molasses.; Two teaspoonfuls of salt.; Soda, the size of a pea.; Half the quantity of sponge given in preceding receipt.; Warm water for rinsing bowl — about half a cup.

From Cookery for beginners, 1884

Graham bread is wholesome and should be eaten frequently, especially by young people.

Presented as published in 1884. 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

3189Calories

80 gProtein

642 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories3189 kcal

Protein80 g

Carbohydrates642 g

Fiber19 g

Sugars125 g

Total Fat36 g

Saturated Fat3 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat19 g

Cholesterol54 mg

Sodium4835 mg

Potassium3820 mg

Calcium633 mg

Iron46 mg

Magnesium805 mg

Phosphorus1144 mg

Zinc8.2 mg

Copper2.6 mg

Manganese8.9 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A24 mcg

Vitamin E0.7 mg

Vitamin K3 mcg

Vitamin B61.8 mg

Vitamin B120.1 mcg

Thiamin (B1)6.7 mg

Riboflavin (B2)3 mg

Niacin (B3)45 mg

Folate1080 mcg

Choline82 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 3. The excerpt below is the record exactly as published.

GRAHAM BREAD. 19 Graham Bread. One quart of Graham flour, one cup of white flour. One half cup of Indian meal. One half cup of molasses. Two teaspoonfuls of salt. Soda, the size of a pea. Half the quantity of sponge given in pre- ceding receipt. Warm water for rinsing bowl — about half a cup.

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