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Whole-Wheat or Graham Bread

Name: Whole-Wheat or Graham Bread
Yield: 10 servings
Ingredients: 1 pint milk, scalded and cooled; 2 tablespoonfuls sugar; 1 teaspoonful salt; % cup yeast; 5 or 6 cups fine granulated wheat flour; 2 cups white flour; 3 or 3% cups sifted Graham flour

From Mrs. Lincoln's Boston cook book, 1884

Serves 10

Graham or whole-wheat flour rises more rapidly than white flour.

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

522Calories

18 gProtein

104 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories522 kcal

Protein18 g

Carbohydrates104 g

Fiber2.6 g

Sugars5 g

Total Fat4 g

Saturated Fat1.1 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol5.8 mg

Sodium258 mg

Potassium318 mg

Calcium86 mg

Iron7.1 mg

Magnesium43 mg

Phosphorus232 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A16 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate378 mcg

Choline14 mg

Caffeine0 mg

Water56 g

Estimated from matched ingredients across 10 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 45. The excerpt below is the record exactly as published.

Whole- Wheat or Graham Bread. 1 pint milk, scalded and cooled. 5 or 6 cups fine granulated wheat 2 tablespoonfuls sugar. flour, or 1 teaspoonful salt. 2 cups white flour, and % cup yeast. 3 or ^% cups sifted Graham flour

Cook this with the app: pantry check, scaling, and the assistant.