Rye Bread
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
1465Calories
35 gProtein
313 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories1465 kcal
Protein35 g
Carbohydrates313 g
Fiber23 g
Sugars26 g
Total Fat28 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2.1 g
Cholesterol63 mg
Sodium2341 mg
Potassium924 mg
Calcium96 mg
Iron16 mg
Magnesium183 mg
Phosphorus625 mg
Zinc5.5 mg
Copper0.9 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate426 mcg
Choline26 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 61. The excerpt below is the record exactly as published.
Rye Bread 1 pt. scalded milk \ cake compressed yeast dis- 2 tb. butter solved in \ c. water 2 tb. sugar 2 c. white flour 1 ts. salt Rye flour till stiff enough to knead Mix in the order given, knead, let rise till light, and double in size, knead lightly, shape into loaves. Let rise in the pan till light, bake in a moderate oven for 1 hour. Oatmeal Bread 2 c. oatmeal J- c. sugar 3 c. boiling water 1 cake compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.