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Rye Bread
From Buckeye cookery, 1892
Serves 3
Presented as published in 1892. 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
549Calories
28 gProtein
104 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories549 kcal
Protein28 g
Carbohydrates104 g
Fiber17 g
Sugars1.7 g
Total Fat5.6 g
Saturated Fat0.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium45 mg
Potassium623 mg
Calcium28 mg
Iron2.2 mg
Magnesium63 mg
Phosphorus420 mg
Zinc4.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)2 mg
Niacin (B3)21 mg
Folate1194 mcg
Choline25 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 16. The excerpt below is the record exactly as published.
Rye BREAD. Make a sponge of one quart warm water, one tea cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint corn meal
Cook this with the app: pantry check, scaling, and the assistant.