nut-freeegg-freesoy-freefish-freeshellfish-free
Whole Wheat Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 15
Presented as published in 1907. 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
475Calories
11 gProtein
39 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein11 g
Carbohydrates39 g
Fiber1.5 g
Sugars37 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol53 mg
Sodium4521 mg
Potassium931 mg
Calcium400 mg
Iron1.7 mg
Magnesium117 mg
Phosphorus309 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate133 mcg
Choline64 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 127. The excerpt below is the record exactly as published.
WHOLE WHEAT BREAD. GLUTEN BEEAD. HEALTH BEEADS. The Whole Wheat Breads, Entire Wheat Breads, and also the Gluten Breads, or Health Breads, as they are often called, are made and baked like the Graham Bread; less sweetening is used, and in some instances, when used for dietetic purposes, both sweetening and shorten- ing are left out altogether. The breads are made of water, or partly milk. Take one gallon of water, one gallon of milk, three ounces of yeast, six ounces of salt, twelve ounces of lard, three-quarters pint of molasses
Cook this with the app: pantry check, scaling, and the assistant.