Graham Bread, I

Name: Graham Bread, I
Ingredients: one quart of water; one teaspoon of salt; half an yeast cake; half a cup of molasses; Graham flour enough to stir quite thick with a spoon

From Cooks in clover, 1889

This makes two loaves.

Presented as published in 1889. 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

480Calories

0 gProtein

124 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories480 kcal

Protein0 g

Carbohydrates124 g

Fiber0 g

Sugars124 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2423 mg

Potassium2428 mg

Calcium369 mg

Iron7.8 mg

Magnesium410 mg

Phosphorus51 mg

Zinc0.5 mg

Copper0.9 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.5 mg

Folate0 mcg

Choline22 mg

Caffeine0 mg

Water982 g

As published

This recipe was extracted from Cooks in clover (1889), page 27. The excerpt below is the record exactly as published.

Graham Bread, I. — Set sponge over night made of one quart of water, one teaspoon of salt, and half an yeast cake; thicken with white flour, add half a cup of molasses, and Graham flour enough to stir quite thick with a spoon

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