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Rye Bread

Name: Rye Bread
Yield: 3 servings
Ingredients: I c milk; i c boiling water; i T lard; i T butter; ys c brown sugar; 1^2 t salt; Dissolve % yeast cake; in }i c lukewarm water; 3 c flour

From Lessons in cooking through preparation of meals, 1912

Serves 3

Add rye meal until the dough is stiff enough to knead.

Presented as published in 1912. 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

760Calories

19 gProtein

151 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories760 kcal

Protein19 g

Carbohydrates151 g

Fiber2 g

Sugars40 g

Total Fat13 g

Saturated Fat3.4 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol25 mg

Sodium1393 mg

Potassium403 mg

Calcium211 mg

Iron13 mg

Magnesium54 mg

Phosphorus257 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate320 mcg

Choline21 mg

Caffeine0 mg

Water189 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 237. The excerpt below is the record exactly as published.

Rye Bread Scald I c milk, add i c boiling water, i T lard, i T butter, ys c brown sugar, and 1^2 t salt. Dissolve % yeast cake in }i c lukewarm water, and when the milk mixture is luke- warm add the yeast and 3 c flour

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