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Rye and Caraway Bread
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
64Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein2.3 g
Carbohydrates13 g
Fiber0.1 g
Sugars1.6 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium23 mg
Calcium4.4 mg
Iron0.9 mg
Magnesium6.1 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate23 mcg
Choline0 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 30. The excerpt below is the record exactly as published.
Rye and Caraway Bread. Use 1 cup bread flour and the rest rye flour. Use only 1 tablespoon sugar. After first rising, knead in 14 tablespoon caraway seeds
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