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Raised Graham Bread II
From Farm and home cook book and housekeeper's assistant, 1907
Serves 16
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
30Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.2 g
Carbohydrates7.5 g
Fiber0 g
Sugars6.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium2.3 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline0 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 16 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 II To 1 pt light bread sponge add 1 pt lukewarm water, and then stir in 1 qt graham flour, a little salt
Cook this with the app: pantry check, scaling, and the assistant.