Rye Bread

Name: Rye Bread
Ingredients: 3 pints rye flour; 1/2 cake yeast; 1 pint new milk; 1 tablespoonful sugar; 1 teaspoonful salt; lard size of a walnut

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

2749Calories

63 gProtein

593 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories2749 kcal

Protein63 g

Carbohydrates593 g

Fiber103 g

Sugars13 g

Total Fat14 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2333 mg

Potassium3266 mg

Calcium244 mg

Iron19 mg

Magnesium718 mg

Phosphorus2107 mg

Zinc18 mg

Copper2.5 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.7 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water84 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 26. The excerpt below is the record exactly as published.

Rye Bread. Butter. Apple Sauce. Cake. Tea. Rye Bread. — 3 pints rye flour, ^2 cake yeast, i pint new milk, i tablespoonful sugar, i teaspoonful salt, lard size of a walnut

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