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Rye-and-Indian Bread
From The Pattern cook-book, 1890
Serves 4
The batter must be steamed immediately after it is mixed or it will be heavy.
Presented as published in 1890. 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
898Calories
19 gProtein
152 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories898 kcal
Protein19 g
Carbohydrates152 g
Fiber29 g
Sugars63 g
Total Fat27 g
Saturated Fat2.2 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat17 g
Cholesterol0 mg
Sodium635 mg
Potassium2106 mg
Calcium357 mg
Iron9.7 mg
Magnesium527 mg
Phosphorus674 mg
Zinc5 mg
Copper1.5 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate52 mcg
Choline58 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 153. The excerpt below is the record exactly as published.
RYE-AND-INDIAN BREAD. Three cupfuls of rye flour. Two cupfuls of Indian meal. One cupful of molasses. One pint of water. One tea-spoonful of soda. One tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.