Graham or Wheat Meal Bread (No Kneading)

Name: Graham or Wheat Meal Bread (No Kneading)
Ingredients: one fourth cup warm water; one cup warm milk; half teaspoon salt; one teaspoon sugar; white flour sufficient to make a batter that breaks when you pour it.

From The school kitchen textbook, 1915

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

16Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories16 kcal

Protein0 g

Carbohydrates4.2 g

Fiber0 g

Sugars4.2 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1169 mg

Potassium0.3 mg

Calcium2.5 mg

Iron0 mg

Magnesium0.6 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water59 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 134. The excerpt below is the record exactly as published.

Graham or Wheat Meal Bread (No Kneading) Dissolve half a yeast cake in one fourth cup warm water, add one cup warm milk, half teaspoon salt, one teaspoon sugar, and white flour sufl[icient to make a batter that breaks when you pour it

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