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Graham Bread (Without Yeast)
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
238Calories
6 gProtein
51 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein5.8 g
Carbohydrates51 g
Fiber0 g
Sugars18 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol32 mg
Sodium565 mg
Potassium99 mg
Calcium120 mg
Iron2.8 mg
Magnesium15 mg
Phosphorus99 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline26 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 5. The excerpt below is the record exactly as published.
Graham Bread (Without Yeast) Two cups Graham flour, one egg, half a cup brown sugar, two teaspoons baking powder, one small teaspoon salt; mix quite soft with milk
Cook this with the app: pantry check, scaling, and the assistant.