Raised Rye Bread

Name: Raised Rye Bread
Ingredients: Pour one cup boiling water; one cup flour; one heaping cup rye flour; three-fourths cup molasses; a little salt; scant half yeast cake; three cups lukewarm water

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

1805Calories

28 gProtein

417 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories1805 kcal

Protein28 g

Carbohydrates417 g

Fiber20 g

Sugars186 g

Total Fat5.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium646 mg

Potassium4406 mg

Calcium796 mg

Iron38 mg

Magnesium783 mg

Phosphorus597 mg

Zinc4.8 mg

Copper1.9 mg

Manganese7.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)16 mg

Folate265 mcg

Choline39 mg

Caffeine0 mg

Water983 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 4. The excerpt below is the record exactly as published.

Raised Rye Bread. Pour one cup boiling water on one cup flour; when free from lumps add one heaping cup rye flour, or sifted rye meal, three-fourths cup molasses, a little salt, and scant half yeast cake; mix with three cups lukewarm water

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