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Raised Graham Bread I
From Farm and home cook book and housekeeper's assistant, 1907
Serves 12
Remove from tins immediately and place on a clean cloth until cold.
Presented as published in 1907. 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
70Calories
1 gProtein
12 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein0.7 g
Carbohydrates12 g
Fiber0.2 g
Sugars8.5 g
Total Fat2.3 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.2 mg
Sodium810 mg
Potassium22 mg
Calcium4.4 mg
Iron0.3 mg
Magnesium2.2 mg
Phosphorus14 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate23 mcg
Choline2.3 mg
Caffeine0 mg
Water3.7 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 10. The excerpt below is the record exactly as published.
Raised Graham Bread I Early in the morning scald 1 pt fresh milk, and while hot add 1 teasp butter or lard, and small pinch soda. When luke- warm add 1 cake compressed yeast dissolved in a little luke- warm water. Mix well, then add 1 qt graham flour, 1 pt wheat flour, V2 cup sugar, and 1 teasp salt
Cook this with the app: pantry check, scaling, and the assistant.