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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
Method
Nutrition per serving
37Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories37 kcal
Protein1.1 g
Carbohydrates7.5 g
Fiber0.8 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium0.2 mg
Potassium31 mg
Calcium2.9 mg
Iron0.4 mg
Magnesium8.2 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.6 mcg
Choline0.4 mg
Water1.1 g
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.