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Thirded Bread
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
220Calories
6 gProtein
46 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories220 kcal
Protein6.1 g
Carbohydrates46 g
Fiber4.5 g
Sugars5.1 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium296 mg
Potassium164 mg
Calcium10 mg
Iron1.5 mg
Magnesium28 mg
Phosphorus110 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate142 mcg
Choline4.8 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.
Thirded Bread. 1 cup white flour (St. Louis). 1 teaspoonful salt. 1 cup rye flour, or sifted rye meal. 3 tablespoonf uls sugar. 1 cup yellow corn meal. ^ cup yeast
Cook this with the app: pantry check, scaling, and the assistant.