Graham Bread
From Cooking and castle-building, 1880
Graham bread should be less stiff than white bread. Gash loaves with a sharp knife after placing in the pan to prevent binding.
Presented as published in 1880. 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
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat1.9 g
Sodium2.5 mg
Potassium171 mg
Calcium24 mg
Iron7 mg
Magnesium33 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water12 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 11. The excerpt below is the record exactly as published.
Graham bread. Having set the ferment last night, we noAV divide it, pouring a portion into a separate bowl, into which we stir Graham flour, adding more or less sugar, according to taste, and a little salt. Add flour, in small quantities at a time
Cook this with the app: pantry check, scaling, and the assistant.