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Rhode Island Brown Bread

Name: Rhode Island Brown Bread
Yield: 5 servings
Ingredients: Two AND one-half cupfuls of corn meal; one and one-half cupfuls of rye meal; one egg; one cup of molasses; two teaspoonfuls of cream of tar- tar; one teaspoonful of soda; one quart of milk; a little salt

From Original White House Cookbook, 1887

Serves 5

Presented as published in 1887. 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

726Calories

17 gProtein

145 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories726 kcal

Protein17 g

Carbohydrates145 g

Fiber6.7 g

Sugars60 g

Total Fat9.1 g

Saturated Fat4.2 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol61 mg

Sodium120 mg

Potassium1821 mg

Calcium391 mg

Iron5 mg

Magnesium229 mg

Phosphorus384 mg

Zinc2.3 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A87 mcg

Vitamin E0.7 mg

Vitamin K1.8 mcg

Vitamin B60.8 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.1 mg

Folate39 mcg

Choline86 mg

Caffeine0 mg

Water206 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 155. The excerpt below is the record exactly as published.

RHODE ISLAND BROWN BREAD. Two AND one-half cupfuls of corn meal, one and one-half cupfuls of rye meal, one egg, one cup of molasses, two teaspoonfuls of cream of tar- tar, one teaspoonful of soda, a little salt and one quart of milk

Cook this with the app: pantry check, scaling, and the assistant.