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Rye Bread

Name: Rye Bread
Yield: 3 servings
Ingredients: one pint rye flour; one-half pint corn meal; one-half pint wheat flour; one teaspoonful sugar; one teaspoonful of salt; two teaspoonfuls baking powder; one tablespoonful of lard; three-fourths pint milk

From Dora's cook book, 1888

Serves 3

Presented as published in 1888. 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

768Calories

19 gProtein

146 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories768 kcal

Protein19 g

Carbohydrates146 g

Fiber15 g

Sugars8.3 g

Total Fat12 g

Saturated Fat4.3 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol19 mg

Sodium1142 mg

Potassium683 mg

Calcium361 mg

Iron5.1 mg

Magnesium122 mg

Phosphorus518 mg

Zinc3.2 mg

Copper0.4 mg

Manganese2.2 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A45 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.1 mg

Folate87 mcg

Choline33 mg

Caffeine0 mg

Water128 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 32. The excerpt below is the record exactly as published.

RYE BREAD. One pint rye flour, one-half pint corn meal, one-half pint wheat flour, one teaspoonful sugar, one teaspoonful of salt, two teaspoonfuls baking powder, one tablespoon- ful of lard, three-fourths pint milk

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