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Oneida Rye and Indian Bread
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 11
Presented as published in 1902. 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
618Calories
14 gProtein
130 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein14 g
Carbohydrates130 g
Fiber8.1 g
Sugars3.5 g
Total Fat3.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium154 mg
Potassium291 mg
Calcium45 mg
Iron2.8 mg
Magnesium62 mg
Phosphorus201 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate66 mcg
Choline18 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 199. The excerpt below is the record exactly as published.
Oneida Bye and Indian Bread Make a sponge over night with a yeast-cake soaked in a cup and a half of water and mixed with wheat flour. Next mom- ing Bcald a quart of water and a pint of molasses together and in it stir four and a half pinta of corn meal. When this is cool, add it to the sponge and also add a heaped pint of rye meal, one pint of bread crumbs well soaked and mashed, and an even teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.