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Rye Bread
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
748Calories
17 gProtein
148 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein17 g
Carbohydrates148 g
Fiber6.1 g
Sugars36 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol19 mg
Sodium975 mg
Potassium339 mg
Calcium111 mg
Iron12 mg
Magnesium44 mg
Phosphorus202 mg
Zinc2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate430 mcg
Choline20 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 10. The excerpt below is the record exactly as published.
Rye Bread. 1 cup scalded milk. 1 teaspoon salt. 1 cup boiling water. 1 yeast cake in J^ cup 2 tablespoons lard or butter. lukewarm water. }i cup brown sugar. 3 cups white flour. Enough rye meal to make the dough stiff enough to knead
Cook this with the app: pantry check, scaling, and the assistant.