Steamed Brown Bread

Name: Steamed Brown Bread
Ingredients: Three cups Indian meal; two cups rye meal; one cup flour; four tablespoons molasses; two tablespoons yeast; one teaspoon salt; scant teaspoon saleratus

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

3394Calories

109 gProtein

424 gCarbs

158 gFat

Full nutrition (33 nutrients)

Calories3394 kcal

Protein109 g

Carbohydrates424 g

Fiber127 g

Sugars70 g

Total Fat158 g

Saturated Fat14 g

Monounsaturated Fat28 g

Polyunsaturated Fat105 g

Cholesterol0 mg

Sodium2488 mg

Potassium5248 mg

Calcium1168 mg

Iron37 mg

Magnesium1784 mg

Phosphorus3050 mg

Zinc23 mg

Copper5.7 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A0 mcg

Vitamin E4 mg

Vitamin K28 mcg

Vitamin B63.2 mg

Vitamin B120 mcg

Thiamin (B1)9.8 mg

Riboflavin (B2)2.1 mg

Niacin (B3)31 mg

Folate1019 mcg

Choline342 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 1. The excerpt below is the record exactly as published.

three cups Indian meal, one cup flour, one cup molasses, one teaspoon salt, one of soda dis- solved in a little warm water. 2. Steamed. Three cups Indian meal, two cups rye meal, one cup flour, four tablespoons molasses, two tablespoons yeast, one teaspoon salt. Stir it up at night with warm water. In the morning add scant teaspoon saleratus

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