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Graham Bread; Straight Dough
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 24
Presented as published in 1907. 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
217Calories
1 gProtein
32 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories217 kcal
Protein1.4 g
Carbohydrates32 g
Fiber1 g
Sugars31 g
Total Fat9.8 g
Saturated Fat3.7 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.1 g
Cholesterol9 mg
Sodium2776 mg
Potassium642 mg
Calcium97 mg
Iron2.1 mg
Magnesium105 mg
Phosphorus35 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate83 mcg
Choline11 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 127. The excerpt below is the record exactly as published.
GRAHAM BREAD; Straight Dough. 2 gallons water, 3 ozs. yeast, 1% pint molasses, 6 ozs. salt, 8 ozs. lard
Cook this with the app: pantry check, scaling, and the assistant.