Grainol
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
927Calories
8 gProtein
32 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories927 kcal
Protein8.5 g
Carbohydrates32 g
Fiber2.7 g
Sugars1.7 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.3 g
Cholesterol241 mg
Sodium202 mg
Potassium366 mg
Calcium158 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus216 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K9.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate29 mcg
Choline12 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 25. The excerpt below is the record exactly as published.
GRAINOL. Rebake slices of stale whole-wheat bread in a moderate oven, break with a rolling-pin or grind on mill to any de- sired fineness. Four tablespoonfuls will suffice for one meal. If white bread is used, double the amount for each dish. Serve with cream, but without sugar.
Cook this with the app: pantry check, scaling, and the assistant.