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Raised Graham Bread
From Miss Corson's practical American cookery and household management, 1885
Serves 12
Presented as published in 1885. 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
272Calories
7 gProtein
59 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories272 kcal
Protein6.8 g
Carbohydrates59 g
Fiber0.7 g
Sugars10 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1174 mg
Potassium304 mg
Calcium42 mg
Iron4.1 mg
Magnesium51 mg
Phosphorus80 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate121 mcg
Choline4.8 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 265. The excerpt below is the record exactly as published.
RAISED GRAHAM BREAD. Sift together one pint of wheat flour, one quart of Graham flour, and two tablespoonfuls of salt ; add to them half a cupful each of molasses and liquid yeast, or an ounce of compressed yeast dissolved in half a cupful of warm water
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