Graham Bread for Invalids

Name: Graham Bread for Invalids
Ingredients: One pint Graham flour; one pint flour; one teaspoonful of sugar; one of salt; two of baking powder; Add one and one-half pints milk

From Physical culture cook book, 1901

Presented as published in 1901. 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

2295Calories

79 gProtein

428 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories2295 kcal

Protein79 g

Carbohydrates428 g

Fiber0 g

Sugars39 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol88 mg

Sodium3561 mg

Potassium1781 mg

Calcium1518 mg

Iron29 mg

Magnesium223 mg

Phosphorus1474 mg

Zinc6.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B123.9 mcg

Thiamin (B1)5.1 mg

Riboflavin (B2)3.2 mg

Niacin (B3)35 mg

Folate803 mcg

Choline130 mg

Caffeine0 mg

Water694 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 73. The excerpt below is the record exactly as published.

Graham Bread for Invalids. — One pint Graham flour, one pint flour, one teaspoonful of sugar, one of salt, two of baking powder. Sift all well together, rejecting coarse bran left in sieve. Add one and one-half pints milk

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