Graham Bread, No. 2

Name: Graham Bread, No. 2
Ingredients: 3 lbs. Graham flour; 3 lbs. Minnesota spring-wheat flour; l/2 cake compressed yeast; y2 cup New Orleans molasses; 3 pints warm water

From Healthful cookery, 1904

Sufficient for four loaves.

Presented as published in 1904. 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

5461Calories

148 gProtein

1176 gCarbs

20 gFat

Full nutrition (33 nutrients)

Calories5461 kcal

Protein148 g

Carbohydrates1176 g

Fiber0 g

Sugars124 g

Total Fat20 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium145 mg

Potassium4269 mg

Calcium641 mg

Iron84 mg

Magnesium778 mg

Phosphorus1521 mg

Zinc10 mg

Copper3.1 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)13 mg

Riboflavin (B2)6 mg

Niacin (B3)93 mg

Folate2177 mcg

Choline22 mg

Caffeine0 mg

Water1588 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 8. The excerpt below is the record exactly as published.

Graham Bread, No. 2. — 3 lbs. Graham flour, 3 lbs. Minnesota spring-wheat flour, l/2 cake com- pressed yeast, y2 cup New Orleans molasses, 3 pints warm water

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