Graham Bread

Name: Graham Bread
Ingredients: 1 c. water (3 tbsp. may be potato water); 1 yeast cake; 1 c. white flour; 1 f c. graham flour; 1 tsp. salt; 2 tbsp. brown sugar, or 1/2 c. molasses

From Food study, 1917

Presented as published in 1917. 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

1022Calories

26 gProtein

219 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1022 kcal

Protein26 g

Carbohydrates219 g

Fiber3 g

Sugars27 g

Total Fat3.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium2353 mg

Potassium397 mg

Calcium80 mg

Iron14 mg

Magnesium70 mg

Phosphorus271 mg

Zinc2.2 mg

Copper0.5 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)16 mg

Folate414 mcg

Choline14 mg

Caffeine0 mg

Water264 g

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 121. The excerpt below is the record exactly as published.

GRAHAM BREAD. 1 r 'ri I ^ c- 1 1 c. water (3 tbsp. may be potato water) 1 yeast cake ( ?)* 1 j c. white flour 1 f c. graham flour 1 tsp. salt 2 tbsp. brown sugar, or \ c. molasses

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