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Graham Bread (steamed)
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
699Calories
49 gProtein
91 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein49 g
Carbohydrates91 g
Fiber20 g
Sugars42 g
Total Fat22 g
Saturated Fat9.8 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium233 mg
Potassium1842 mg
Calcium678 mg
Iron4.2 mg
Magnesium165 mg
Phosphorus1002 mg
Zinc8.2 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B61.6 mg
Vitamin B122.7 mcg
Thiamin (B1)8.7 mg
Riboflavin (B2)3.8 mg
Niacin (B3)32 mg
Folate1784 mcg
Choline114 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 36. The excerpt below is the record exactly as published.
Graham Bread (steamed). — Boil one pint of milk, and thicken with Graham flour ; add cold milk enough to make a thin batter, and when cool enough add half a teacupful of hop yeast and a small quantity of syrup molasses
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