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Rye and Indian Bread
From The new practical housekeeping, 1890
Serves 12
Graham may be used instead of rye.
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
661Calories
24 gProtein
71 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories661 kcal
Protein24 g
Carbohydrates71 g
Fiber25 g
Sugars12 g
Total Fat35 g
Saturated Fat3.1 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat23 g
Cholesterol0 mg
Sodium425 mg
Potassium1027 mg
Calcium244 mg
Iron7.9 mg
Magnesium365 mg
Phosphorus642 mg
Zinc4.8 mg
Copper1.2 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K3.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate427 mcg
Choline69 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 22. The excerpt below is the record exactly as published.
ye and Indian Bread. — One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring just enough hoiling water over it, stirring constantly with a spoon, ho merely wet it, but not enough to make it into a batter), one-half teacup molasses, two teaspoons salt, one of soda, one teacup yeast
Cook this with the app: pantry check, scaling, and the assistant.