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Rye Bread
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
741Calories
27 gProtein
153 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories741 kcal
Protein27 g
Carbohydrates153 g
Fiber12 g
Sugars4.3 g
Total Fat4.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol0.8 mg
Sodium129 mg
Potassium650 mg
Calcium52 mg
Iron8.8 mg
Magnesium83 mg
Phosphorus386 mg
Zinc3.6 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D0.1 mcg
Vitamin C2.4 mg
Vitamin A2.6 mcg
Vitamin E0.7 mg
Vitamin K3.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate657 mcg
Choline21 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 10. The excerpt below is the record exactly as published.
Rye Bread Two cups rye meal, four cups flour, half cup yeast, one tablespoonful sugar, one hot mashed potato, one teaspoon soda, salt, and mix with warm water
Cook this with the app: pantry check, scaling, and the assistant.