Rye Bread
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
2106Calories
53 gProtein
402 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories2106 kcal
Protein53 g
Carbohydrates402 g
Fiber40 g
Sugars17 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol42 mg
Sodium3131 mg
Potassium1829 mg
Calcium1085 mg
Iron20 mg
Magnesium334 mg
Phosphorus2097 mg
Zinc9.4 mg
Copper1.3 mg
Manganese7.4 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)18 mg
Folate426 mcg
Choline76 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 9. The excerpt below is the record exactly as published.
Rye Bread. — 1 pint rye flour. Mi pint Indian corn meal, pint wheat flour, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons Royal Bak- ing Powder, 1 tablespoon butter or lard, % pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder ; rub in the shorten- ing; add milk. Mix into smooth batter. Pour into well-greased tin (tig. XII), bake in moder- ate oven about 45 minutes. Protect loaf with paper first 20 minutes. Mush Bread. — 1 pint milk cooked in a dou- ble boiler, with sufficient Indian com meal to make a thick mush. Cook 1 hour ; add 1 table- spoon butter ; stir, let cool ; add 3 eggs, whites and yolks beaten separately, 1 cup flour, % tea- spoon salt, 1 teaspoon Royal Baking Powder. Turn into shallow grreased pan, bake 40 min- utes in moderate oven. Rice Bread. — 1 cup cold boiled rice, 1 cup white Indian com meal, 1 cup wheat flour, 1 teaspoon Royal Baking Powder, 2 eggs, Mj tea- spoon salt, 1 tablespoon melted butter, 1 cup milk. Mix the dry ingredients ; add beaten eggs mixed with milk and the melted butter. Pour into shallow greased pans. Bake 30 min- utes in a moderate oven. Hominy Bread. — Mix together 1 pint soft- boiled hominy, 1 teaspoon salt, 2 tablespoons melted butter. 4 beaten eggs, 2 cups milk. Mix together 1 cup flour, 2 tea-spoons Royal Baking Powder ; add to batter, with more flour if needed to mix to a drop batter. Beat hard, bake in a shallow pan in very hot oven. Graham Rolls. — 1 pint Graham flour, 1 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder
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