Soft Graham Bread

Name: Soft Graham Bread
Ingredients: 14% cups warm water; yeast cake; 2 tbs. molasses; 1% cup warm water; 2 ths. fat; 2 tsp. salt; 3 cups graham flour; 14% eups white flour

From Carolina cookery from Quaker kitchens, 1924

—Mrs. F. R. Taylor.

Presented as published in 1924. 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

1956Calories

53 gProtein

417 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1956 kcal

Protein53 g

Carbohydrates417 g

Fiber3 g

Sugars32 g

Total Fat7.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium4720 mg

Potassium1304 mg

Calcium206 mg

Iron29 mg

Magnesium239 mg

Phosphorus553 mg

Zinc4.2 mg

Copper1.1 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)4.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)33 mg

Folate815 mcg

Choline19 mg

Caffeine0 mg

Water770 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

SOFT GRAHAM BREAD 14% cups warm water yeast cake 2 tbs. molasses 1% cup warm water 2 ths. fat 14% eups white flour 2 tsp. salt 3 cups graham flour

Cook this with the app: pantry check, scaling, and the assistant.