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Graham Bread (Pain Graham)
From The Swedish, French, American cook book, 1918
Serves 9
Presented as published in 1918. 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
817Calories
18 gProtein
125 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein18 g
Carbohydrates125 g
Fiber2.1 g
Sugars17 g
Total Fat28 g
Saturated Fat7.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol8.1 mg
Sodium1594 mg
Potassium594 mg
Calcium151 mg
Iron8.5 mg
Magnesium91 mg
Phosphorus242 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate293 mcg
Choline21 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 610. The excerpt below is the record exactly as published.
Graham Bread ( Pain Graham. ) a la Gimo Six cups graham flour, four cups wheat flour, one yeast cake, half cup molasses, two tablespoons salt, two and a half cups milk, two cups water, one cup shortening
Cook this with the app: pantry check, scaling, and the assistant.