Steamed Brown Bread

Name: Steamed Brown Bread
Ingredients: one pint of milk; a quarter of a pound of rye flour; half pound of corn meal; a quarter of a pound of wheat flour; a gill of molasses; one teaspoonful of soda

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

2434Calories

53 gProtein

500 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories2434 kcal

Protein53 g

Carbohydrates500 g

Fiber27 g

Sugars151 g

Total Fat24 g

Saturated Fat9.9 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol58 mg

Sodium265 mg

Potassium4132 mg

Calcium1005 mg

Iron19 mg

Magnesium668 mg

Phosphorus1207 mg

Zinc7.8 mg

Copper1.6 mg

Manganese6.3 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A181 mcg

Vitamin E0.9 mg

Vitamin K0.3 mcg

Vitamin B62 mg

Vitamin B122.6 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)12 mg

Folate261 mcg

Choline140 mg

Caffeine0 mg

Water517 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 32. The excerpt below is the record exactly as published.

STEAMED BROWN BREAD. Add to one pint of milk a quarter of a pound of rye flour, half pound of corn meal, a quarter of a pound of wheat flour, a gill of molasses and one teaspoonful of soda

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