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Steamed Brown Bread
From The New century cook book, 1899
Serves 5
Excellent.
Presented as published in 1899. 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
766Calories
18 gProtein
159 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories766 kcal
Protein18 g
Carbohydrates159 g
Fiber1.2 g
Sugars57 g
Total Fat6.9 g
Saturated Fat2.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol16 mg
Sodium649 mg
Potassium1346 mg
Calcium324 mg
Iron9.2 mg
Magnesium212 mg
Phosphorus284 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A72 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.8 mg
Folate177 mcg
Choline33 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The New century cook book (1899), page 3. The excerpt below is the record exactly as published.
Steamed Brown Bread. One cup flour, one cup rye meal, one cup corn meal, one- half cup molasses, one and one-half cups sour milk, one egg, a bit of salt, one teaspoonful soda. Steam for three hours, then set the pan in the oven for ten or twenty minutes. Mrs. Milheming. 10 New Century Cook Book. Steamed Brown Bread. Three cups buttermilk, one cup molasses, one cup corn meal, four cups graham flour (sifted after measuring), two even teaspoonsful soda, one teaspoonful salt
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