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INDIAN BREAD

Name: INDIAN BREAD
Yield: 8 servings
Ingredients: 1% cups entire wheat flour; 1 cup corn meal; 1% cup molasses; V4 tablespoon soda; 124 cups milk

From Boston Cooking-School cook book, 1896

Serves 8

Makes 1 loaf.

Presented as published in 1896. 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

362Calories

5 gProtein

82 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories362 kcal

Protein5.2 g

Carbohydrates82 g

Fiber0.8 g

Sugars49 g

Total Fat2 g

Saturated Fat0.8 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol4.6 mg

Sodium39 mg

Potassium1024 mg

Calcium179 mg

Iron4.5 mg

Magnesium167 mg

Phosphorus103 mg

Zinc0.6 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate44 mcg

Choline17 mg

Caffeine0 mg

Water52 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 43. The excerpt below is the record exactly as published.

INDIAN BREAD 1% cups entire wheat flour _—‘ 1: teaspoon salt 1 cup corn meal 1% cup molasses V4 tablespoon soda 124 cups milk

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