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Rye Bread
From How we cook in Tennessee .., 1906
Serves 16
Put the yeast in flour and make up; don't let yeast rise.
Presented as published in 1906. 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
350Calories
9 gProtein
73 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein9 g
Carbohydrates73 g
Fiber6.1 g
Sugars1.1 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0.6 mg
Sodium149 mg
Potassium249 mg
Calcium24 mg
Iron4.1 mg
Magnesium47 mg
Phosphorus165 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.9 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate131 mcg
Choline7.6 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 70. The excerpt below is the record exactly as published.
Rye Bread. — Two quarts of wheat flour, one quart of rye flour, mixed; put yeast in flour and set to rise. In making yeast use one pint of water, one pint of sweet milk; let come to the scald; add one tablespoon sugar, one teaspoon salt, tea- spoon lard or butter, two cakes of compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.