Rye and Indian Bread

Name: Rye and Indian Bread
Ingredients: Take four quarts Indian meal; two quarts rye meal; one-half pint of yeast

From The Germantown D. A. R. cook book, 1907

Always served with home-made smear-case in the olden days.

Presented as published in 1907. 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

13585Calories

501 gProtein

1232 gCarbs

834 gFat

Full nutrition (33 nutrients)

Calories13585 kcal

Protein501 g

Carbohydrates1232 g

Fiber661 g

Sugars39 g

Total Fat834 g

Saturated Fat73 g

Monounsaturated Fat153 g

Polyunsaturated Fat557 g

Cholesterol0 mg

Sodium668 mg

Potassium20085 mg

Calcium5137 mg

Iron134 mg

Magnesium8121 mg

Phosphorus15112 mg

Zinc113 mg

Copper27 mg

Manganese68 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E18 mg

Vitamin K131 mcg

Vitamin B614 mg

Vitamin B120.1 mcg

Thiamin (B1)50 mg

Riboflavin (B2)10 mg

Niacin (B3)133 mg

Folate5436 mcg

Choline1727 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 6. The excerpt below is the record exactly as published.

RYE AND INDIAN BREAD Take four quarts Indian meal and scald it. When cold add two quarts rye meal, one-half pint of yeast

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