Graham or Wheat-Meal Bread No. 2
From Every-day dishes and every-day work, 1897
The amount of flour may vary based on the brand used.
Presented as published in 1897. 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
1271Calories
48 gProtein
221 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1271 kcal
Protein48 g
Carbohydrates221 g
Fiber11 g
Sugars25 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium200 mg
Potassium1283 mg
Calcium655 mg
Iron13 mg
Magnesium131 mg
Phosphorus879 mg
Zinc6.1 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D4.7 mcg
Vitamin C0.1 mg
Vitamin A156 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B122.6 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)2.5 mg
Niacin (B3)23 mg
Folate862 mcg
Choline119 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 24. The excerpt below is the record exactly as published.
one pint of white flour, beat very thoroughly, and set to rise. When very light, add three and one-half cupfuls of sifted graham or wheat-meal flour, or enough to make a dovigh that can be molded. Knead well for half an hour. Place in a clean, slightly oiled bread-bowl, cover, and allow it to rise. When light, shape into a loaf ; allow it rise again, and bake. Graham or Wheat-Meal Bread No. 2, — Mix well one pint of white and two pints of best graham or wheat-meal flour. Pre- pare a batter with a scant pint of milk, scalded and cooled, two tablespoonfuls of liquid yeast, or a little less than one fourth of a cake of compressed yeast
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