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Steamed Graham Bread
From The Toronto Cook Book, 1915
Serves 3
Ensure the mold is securely tied.
Presented as published in 1915. 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
636Calories
18 gProtein
135 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein18 g
Carbohydrates135 g
Fiber1 g
Sugars6.4 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1757 mg
Potassium355 mg
Calcium50 mg
Iron9.6 mg
Magnesium64 mg
Phosphorus183 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate272 mcg
Choline5.5 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 8. The excerpt below is the record exactly as published.
Steamed Graham Bread; or as called in Canada, Brown Bread Mix and sift three cups Graham flour, one cup white flour, two teaspoons baking soda, one teaspoon salt, one small cup molasses, two and a half cups sour milk
Cook this with the app: pantry check, scaling, and the assistant.