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Norwegian Bread
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
745Calories
24 gProtein
146 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein24 g
Carbohydrates146 g
Fiber11 g
Sugars8.8 g
Total Fat8 g
Saturated Fat3.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol19 mg
Sodium1159 mg
Potassium668 mg
Calcium422 mg
Iron7.4 mg
Magnesium136 mg
Phosphorus611 mg
Zinc3.4 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.8 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate146 mcg
Choline71 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 9. The excerpt below is the record exactly as published.
NORWEGIAN BREAD. Barley meal, 1 pint. Salt, 1 teaspoon. Graham flour, y2 pint- Baking powder, 2 teaspoons. White flour, i/2 pint. Milk, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.