Graham Bread No. 2
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
1556Calories
0 gProtein
371 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories1556 kcal
Protein0 g
Carbohydrates371 g
Fiber0 g
Sugars371 g
Total Fat14 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2536 mg
Potassium7254 mg
Calcium1034 mg
Iron23 mg
Magnesium1207 mg
Phosphorus154 mg
Zinc1.5 mg
Copper2.5 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.6 mg
Folate0 mcg
Choline66 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 7. The excerpt below is the record exactly as published.
Graham Bread No. 2. — One-half yeast cake, one cup of molasses (or one-half cup, if you do not wish the bread so sweet), one tea- THE PHYSICAL CULTURE COOK BOOK. 3T spoonful salt, one tablespoonful shortening, one pint warm water, enough Graham flour to make a soft dough. Mix and stir well, and let rise over night. In the morning mix again, put in greased pan, let rise again and bake ij^ hours in moderate oven. 5. Rye Bread. — One pint white flour, one tablespoonful shortening, one-third yeast cake dissolved in one pint warm water, one table- S'poonful brown sugar. Mix well and set to rise over night. In the morning add one pint warm milk, one teaspoonful salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.