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Rye Bread
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
295Calories
11 gProtein
61 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories295 kcal
Protein11 g
Carbohydrates61 g
Fiber4.7 g
Sugars1.6 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium152 mg
Potassium279 mg
Calcium19 mg
Iron3.6 mg
Magnesium34 mg
Phosphorus156 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate264 mcg
Choline8.4 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 6. The excerpt below is the record exactly as published.
Rye Bread Two cups rye meal, four cups flour, half cup yeast, or half of a yeast cake; one tablespoon sugar, one hot mashed potato, one teaspoon baking soda, salt, and mix with warm water
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