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Rye Bread
From The new practical housekeeping, 1890
Serves 3
Wheat sponge may be used instead of rye.
Presented as published in 1890. 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
549Calories
28 gProtein
104 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories549 kcal
Protein28 g
Carbohydrates104 g
Fiber17 g
Sugars1.7 g
Total Fat5.6 g
Saturated Fat0.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium45 mg
Potassium623 mg
Calcium28 mg
Iron2.2 mg
Magnesium63 mg
Phosphorus420 mg
Zinc4.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)2 mg
Niacin (B3)21 mg
Folate1194 mcg
Choline25 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 22. The excerpt below is the record exactly as published.
one teacup yeast; make as stifl" as can be stirred with a spoon, mixing with warm water, and let rise all night ; then put in a large pan, smooth the top with the hand dipped m cold water, let it stand a short time and base five ' or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye and baked as above. In the olden time it was placed in kettle, aflowed to rise, then placed on the hearth before the fire, with coals on top of lid, and baked. . 80 BREAD-MAKING. Rye Bread. — ^Make a sponge of one quart warm water, one tea- cnp yeast, thickened with rye flour ; put in warm place to rise over night ; scald one pint corn meal ; when cool add it to sponge, and add rye flour till thick enough to knead
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