Miss Shattuck's Brown Bread

Name: Miss Shattuck's Brown Bread
Ingredients: One quart of rye meal; two quarts of Indian meal; two tablespoonfuls of molasses

From La cuisine creole, 1885

Presented as published in 1885. 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

6670Calories

220 gProtein

616 gCarbs

411 gFat

Full nutrition (33 nutrients)

Calories6670 kcal

Protein220 g

Carbohydrates616 g

Fiber310 g

Sugars50 g

Total Fat411 g

Saturated Fat36 g

Monounsaturated Fat73 g

Polyunsaturated Fat278 g

Cholesterol0 mg

Sodium311 mg

Potassium9935 mg

Calcium2631 mg

Iron67 mg

Magnesium4120 mg

Phosphorus7094 mg

Zinc51 mg

Copper13 mg

Manganese34 mg

Vitamin D0 mcg

Vitamin C5.8 mg

Vitamin A0 mcg

Vitamin E8.8 mg

Vitamin K65 mcg

Vitamin B65.9 mg

Vitamin B120 mcg

Thiamin (B1)17 mg

Riboflavin (B2)2 mg

Niacin (B3)37 mg

Folate974 mcg

Choline845 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 52. The excerpt below is the record exactly as published.

MISS SHATTUCK^S BEOWN BBEAD. One quart of rye meal, two quarts of Indian meal, two tablespoonfuls of molasses

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