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Rice and Wheat Bread
From The white ribbon cook book, 1894
Serves 11
Some of the flour should be reserved to make up the loaves. If the rice requires more water, it must be added.
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
765Calories
22 gProtein
162 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories765 kcal
Protein22 g
Carbohydrates162 g
Fiber1.4 g
Sugars0 g
Total Fat3 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium306 mg
Calcium49 mg
Iron11 mg
Magnesium58 mg
Phosphorus247 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate438 mcg
Choline3.5 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 70. The excerpt below is the record exactly as published.
Rice and Wheat Bread — One lb. rice, 2 quarts water, 4 lbs. flour, 4 large spoonfuls yeast, salt
Cook this with the app: pantry check, scaling, and the assistant.