Graham Oakes

Name: Graham Oakes
Ingredients: Two cups of Graham flour; One of sifted white; One heaping tablespoonful of Indian meal; Three cups of buttermilk, or loppered milk; One rounded teaspoonful of soda; Two tablespoonfuls of molasses; One teaspoonful of salt sifted with the flour; Two eggs whipped very light; One tablespoonful melted butter

From Cookery for beginners, 1884

This is a good standard breakfast hot bread.

Presented as published in 1884. 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

2230Calories

77 gProtein

359 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories2230 kcal

Protein77 g

Carbohydrates359 g

Fiber5.1 g

Sugars68 g

Total Fat53 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat7 g

Omega-30.1 g

Cholesterol481 mg

Sodium3269 mg

Potassium2322 mg

Calcium1078 mg

Iron25 mg

Magnesium313 mg

Phosphorus1289 mg

Zinc7.6 mg

Copper1.2 mg

Manganese3.8 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A596 mcg

Vitamin E2.4 mg

Vitamin K4.1 mcg

Vitamin B61 mg

Vitamin B124.3 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)3.4 mg

Niacin (B3)26 mg

Folate705 mcg

Choline428 mg

Caffeine0 mg

Water770 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 8. The excerpt below is the record exactly as published.

Graham Oakes. Two cups of Graham flour. One of sifted white. One heaping tablespoonful of Indian meal. Three cups of buttermilk, or loppered milk. One rounded teaspoonful of soda. OTHER BREAKFAST BREADS. 41 Two tablespoonfuls of molasses. One teaspoonful of salt sifted with the flour. Two eggs whipped very light. One tablespoonful . melted butter

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