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Rye Bread with Molasses
From The new practical housekeeping, 1890
Serves 3
Add a very little grated orange peel.
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
640Calories
0 gProtein
165 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein0 g
Carbohydrates165 g
Fiber0 g
Sugars165 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium82 mg
Potassium3224 mg
Calcium453 mg
Iron10 mg
Magnesium534 mg
Phosphorus68 mg
Zinc0.6 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline29 mg
Caffeine0 mg
Water48 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.
as stiff as can be kneaded. add to the quantity for three loaves of bread, two cijps molasse
Cook this with the app: pantry check, scaling, and the assistant.