vegetarianvegandairy-freenut-free
Mixed Rye and Whole Wheat Bread
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
- 1 pt. white flour
- 1 pt. rye
- a little more than a qt. of whole wheat
Method
Use the same ingredients as Whole Wheat Bread, substituting the flours as specified.
Optionally, add 1 cup of raisins for variety.
Nutrition per serving
37Calories
1 gProtein
7 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 1. The excerpt below is the record exactly as published.
MIXED RYE AND WHOLE WHEAT BREAD.— Mrs. W. F. Jones. Use same ingredients as above excepting flour, instead use 1 pt. white flour, 1 pt. rye and a little more than a qt. of whole wheat
Cook this with the app: pantry check, scaling, and the assistant.