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Third Bread
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
716Calories
21 gProtein
153 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein21 g
Carbohydrates153 g
Fiber8 g
Sugars21 g
Total Fat3.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1576 mg
Potassium835 mg
Calcium113 mg
Iron9.6 mg
Magnesium148 mg
Phosphorus314 mg
Zinc2.6 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate396 mcg
Choline6.3 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 30. The excerpt below is the record exactly as published.
THIRD BREAD # yeast cake 4 cup molasses 2 cups lukewarm water 1 cup rye flour 2 teaspoons salt 1 cup corn meal 3 cups flour
Cook this with the app: pantry check, scaling, and the assistant.