Norwegian Bread (for Dyspeptics)

Name: Norwegian Bread (for Dyspeptics)
Ingredients: 1 pint barley meal; 1/4 pint Graham flour; 1/2 pint flour; 1 teaspoon salt; 2 teaspoons Royal Baking Powder; 1 pint milk

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

2007Calories

68 gProtein

391 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories2007 kcal

Protein68 g

Carbohydrates391 g

Fiber30 g

Sugars26 g

Total Fat23 g

Saturated Fat10 g

Monounsaturated Fat4 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol58 mg

Sodium3234 mg

Potassium1902 mg

Calcium1384 mg

Iron20 mg

Magnesium396 mg

Phosphorus2452 mg

Zinc9.3 mg

Copper1.3 mg

Manganese4.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E1.9 mg

Vitamin K6.5 mcg

Vitamin B61.6 mg

Vitamin B122.6 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)32 mg

Folate325 mcg

Choline199 mg

Caffeine0 mg

Water484 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 4. The excerpt below is the record exactly as published.

1 pint Graham flour, 1 pint flour, 1 teaspoon sugar, 1 of salt, 2 of Royal Baking Powder. Sift all well together, rejecting coarse bran left in sieve ; add 1 y pints milk. Mix quickly into smooth, soft dough. Bake in 2 small greased tins 25 minutes. Protect with paper 10 minutes. Graham Rolls. — 1 pint Graham flour, 1 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, % pint milk. Sift together Graham flour, flour, salt, and powder; rub in the shortening; add milk, and mix the whole into smooth dough that can be handled — not too soft; flour board, turn it out, and form into rolls shape and size of large fingers. Lay them on baking-sheet so that they will not touch. Wash their surfaces with soft brush dipped in milk to glaze them. Bake in hot oven from 10 to 12 minutes. French Rolls. — Make dough as for lunch rolls. Knead on board. Divide into pieces size of an egg. Form each into a short, thick, tapering roll. Put together by twos, side by side, pinching ends together a little. Place on flat greased pans Brush with milk. Bake in very hot oven. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER Rice and Indian Bread. — Beat 3 eggs very- light; add 1 pint milk, 2 cups white Indian com meal, 1 cup cold boiled rice, 2 table¬ spoons melted butter, A teaspoon salt, 2 teaspoons Royal Baking Powder, A cup more milk. Beat hard, bake in shallow greased pan in hot oven. Norwegian Bread ' (for Dyspeptics). — 1 pint barley meal, XA pint Graham flour, V2 pint flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 pint milk

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