Graham Bread with Eggs

Name: Graham Bread with Eggs
Ingredients: 3 cups Graham flour; 1 cup wheat flour; 2 teaspoons Royal Baking Powder; 1 teaspoon salt; 1 tablespoon butter or other shortening; 3 eggs; 1 cup milk; 1 tablespoon molasses

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

2165Calories

61 gProtein

415 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories2165 kcal

Protein61 g

Carbohydrates415 g

Fiber3 g

Sugars28 g

Total Fat29 g

Saturated Fat7.9 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat6.8 g

Omega-30 g

Cholesterol29 mg

Sodium3143 mg

Potassium1367 mg

Calcium1093 mg

Iron29 mg

Magnesium214 mg

Phosphorus1673 mg

Zinc5.1 mg

Copper0.9 mg

Manganese4.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E1.4 mg

Vitamin K0.4 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)2.6 mg

Niacin (B3)33 mg

Folate815 mcg

Choline59 mg

Caffeine0 mg

Water272 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 4. The excerpt below is the record exactly as published.

Graham Bread with Eggs. — Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in 1 tablespoon butter or other shortening. Beat 3 eggs; add 1 cup milk and 1 tablespoon molasses

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