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Graham or Entire Wheat Bread

Name: Graham or Entire Wheat Bread
Yield: 8 servings
Ingredients: four heaping cupfuls of graham flour; one teaspoonful of salt; one-half of a coffee-cupful of molasses; one heaping teaspoonful of saleratus; enough milk to make the dough as stiff as cake mixture

From The national course in home economics, 1917

Serves 8

Annie L. C.

Presented as published in 1917. 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

234Calories

7 gProtein

50 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories234 kcal

Protein6.8 g

Carbohydrates50 g

Fiber0 g

Sugars1.2 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium293 mg

Potassium108 mg

Calcium15 mg

Iron3.6 mg

Magnesium21 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate100 mcg

Choline0.2 mg

Caffeine0 mg

Water6.5 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 106. The excerpt below is the record exactly as published.

GRAHAM OR ENTIRE WHEAT BREAD. Take four heaping cupfuls of graham flour, one teaspoonful of salt, one-half of a coffee-cupful of molasses, one heaping teaspoonful of salera- tus. This last must be dissolved in a little hot water and stirred into the molasses until it foams well. Pour it on the meal, add enough milk to make the dough as stiff as cake mixture

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