Rye Bread

Name: Rye Bread
Ingredients: 1 pint rye flour; 1 teaspoon salt; Yi pint com meal; Yn pint flour; 1 tablespoon butter; }i pint milk

From True food values and their low costs, 1916

Presented as published in 1916. 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

2086Calories

54 gProtein

426 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories2086 kcal

Protein54 g

Carbohydrates426 g

Fiber40 g

Sugars14 g

Total Fat28 g

Saturated Fat4.9 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol61 mg

Sodium2441 mg

Potassium1850 mg

Calcium412 mg

Iron15 mg

Magnesium352 mg

Phosphorus1242 mg

Zinc8.8 mg

Copper1.2 mg

Manganese6.6 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A95 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)13 mg

Folate248 mcg

Choline57 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 23. The excerpt below is the record exactly as published.

Rye Bread 1 pint rye flour 1 teaspoon salt Yi pint com meal 2 teaspoons baking- Yn pint flour powder 1 tablespoon butter }i pint milk

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