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Rye Bread
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
275Calories
7 gProtein
61 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories275 kcal
Protein6.8 g
Carbohydrates61 g
Fiber0 g
Sugars27 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium96 mg
Calcium32 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate68 mcg
Choline0.6 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 30. The excerpt below is the record exactly as published.
Rye Bread. Use brown sugar in place of white and only 3 cups bread flour
Cook this with the app: pantry check, scaling, and the assistant.