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Graham Bread
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
164Calories
3 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein3.3 g
Carbohydrates37 g
Fiber0.2 g
Sugars13 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium235 mg
Potassium44 mg
Calcium55 mg
Iron1.8 mg
Magnesium8.5 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate51 mcg
Choline0.8 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 63. The excerpt below is the record exactly as published.
Oraham Bread. One and one-half cups of Graham flour, % cup white flour, ^ cup sugar, 1^ teaspoons baking powder, % teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.