Rye and Meal Bread

Name: Rye and Meal Bread
Ingredients: two cups rye meal; one and a half cups Indian meal; one teaspoonful salt; one cup water; a half cup buttermilk; one even teaspoonful ARM AND HAMMER SODA; a small cup New Orleans Molasses; two tablespoonfuls melted butter

From Arm & Hammer Soda book of valuable recipes, 1900

Presented as published in 1900. 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

2902Calories

59 gProtein

459 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories2902 kcal

Protein59 g

Carbohydrates459 g

Fiber73 g

Sugars258 g

Total Fat105 g

Saturated Fat23 g

Monounsaturated Fat21 g

Polyunsaturated Fat54 g

Omega-30.1 g

Cholesterol71 mg

Sodium2652 mg

Potassium7236 mg

Calcium1342 mg

Iron31 mg

Magnesium1651 mg

Phosphorus1827 mg

Zinc14 mg

Copper4.5 mg

Manganese14 mg

Vitamin D1.6 mcg

Vitamin C1.1 mg

Vitamin A241 mcg

Vitamin E4.2 mg

Vitamin K22 mcg

Vitamin B63.7 mg

Vitamin B120.6 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate233 mcg

Choline251 mg

Caffeine0 mg

Water455 g

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 4. The excerpt below is the record exactly as published.

RYE AND MEAL BREAD. Sift together tAvo cups rye meal, one and a half cups Indian meal and one teaspoonful salt. In one cup water and a half cup buttermilk dissolve one even teaspoonful ARM AND HAMMER SODA (or Saleratus), add a small cup New Orleans Molasses. Stir in the meal a little at a time ; beat all up lightly and add two tablespoon fuls melted butte

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