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Quick Bran Bread
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
525Calories
14 gProtein
99 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein14 g
Carbohydrates99 g
Fiber1.4 g
Sugars29 g
Total Fat9.9 g
Saturated Fat2.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol9.7 mg
Sodium900 mg
Potassium471 mg
Calcium396 mg
Iron5.8 mg
Magnesium45 mg
Phosphorus300 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.8 mcg
Vitamin C0.7 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate135 mcg
Choline18 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 42. The excerpt below is the record exactly as published.
QUICK BRAN BREAD 2 cups flour 2 cups bran 3 teaspoons baking powder 1 tablespoon shortening 1 tablespoon sugar 1 egg yolk Y% teaspoon salt 1 cup milk Y cup seedless raisins
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