Rye Bread

Name: Rye Bread
Ingredients: 1 pint rye flour; A pint Indian corn meal; A pint wheat flour; 1 teaspoon sugar; 1 teaspoon salt; 2 teaspoons Royal Baking Powder; 1 tablespoon butter or lard; % pint milk

From Royal baker and pastry cook, 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

1647Calories

41 gProtein

307 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1647 kcal

Protein41 g

Carbohydrates307 g

Fiber37 g

Sugars17 g

Total Fat28 g

Saturated Fat10 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol42 mg

Sodium3128 mg

Potassium1642 mg

Calcium1060 mg

Iron14 mg

Magnesium303 mg

Phosphorus1963 mg

Zinc8.2 mg

Copper1.1 mg

Manganese6.4 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.7 mg

Vitamin K0.4 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)11 mg

Folate213 mcg

Choline63 mg

Caffeine0 mg

Water258 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 5. The excerpt below is the record exactly as published.

Rye Bread. — 1 pint rye flour, A pint Indian corn meal, A pint wheat flour, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, % pint milk

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