Steamed Brown Bread

Name: Steamed Brown Bread
Ingredients: I cup scalded milk; Y? cup rye flour; Yz cake compressed yeast; l/2 cup bran; I cup Graham flour; I teaspoon salt; 34 cup corn meal; YJ> cup warm molasses; I tablespoon vegetable fat; 34 cup sultana raisins

From Science of food & cookery, 1921

Turn out on an oiled pie tin and bake in the oven for 15 minutes.

Presented as published in 1921. 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

1458Calories

24 gProtein

338 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1458 kcal

Protein24 g

Carbohydrates338 g

Fiber12 g

Sugars155 g

Total Fat4.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0.2 mg

Sodium2536 mg

Potassium3277 mg

Calcium422 mg

Iron17 mg

Magnesium524 mg

Phosphorus453 mg

Zinc3.3 mg

Copper1.4 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C1.6 mg

Vitamin A127 mcg

Vitamin E0.9 mg

Vitamin K1.7 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate214 mcg

Choline33 mg

Caffeine0 mg

Water81 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 61. The excerpt below is the record exactly as published.

STEAMED BROWN BREAD I cup scalded milk Y? cup rye flour Yz cake compressed yeast l/2 cup bran I cup Graham flour I teaspoon salt 34 cup corn meal (lightly YJ> cup warm molasses toasted in the oven) I tablespoon vegetable fat 34 cup sultana raisins

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