vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Graham Unfermented Bread
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
776Calories
26 gProtein
146 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein26 g
Carbohydrates146 g
Fiber0 g
Sugars16 g
Total Fat10 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium1187 mg
Potassium594 mg
Calcium506 mg
Iron9.7 mg
Magnesium74 mg
Phosphorus491 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate268 mcg
Choline43 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 335. The excerpt below is the record exactly as published.
GRAHAM UNFERMENTED BREAD. One and one-half pints Graham, one-half pint flour, one tablespoon- ful sugar, one teaspoonful salt, two teaspoonfuls baking powder, one and one-half pints of milk, or equal parts milk and water ; sift together Graham flour, sugar, salt and powder ; add milk (or milk and water) ; mix rapidly into a soft dough, which pour from a bowl into a greased tin, and bake in a rather hot oven forty minutes. Protect the loaf with paper the first fifteen minutes. GRAHAM CRACKERS. One quart best Graham flour, one tablespoonful sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.