Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Graham Bread
From The new practical housekeeping, 1890
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- the white of an egg beaten light
- a teaspoon salt
- one tablespoon sugar
- one of lard
Method
Make a sponge for white bread, then add beaten egg white, salt, sugar, and lard.
Mix with Graham flour, knead lightly, let rise, shape into loaves, and let rise again.
Nutrition per serving
23Calories
0 gProtein
2 gCarbs
2 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 21. The excerpt below is the record exactly as published.
Graham Bread. — Make a sponge as forwhite bread ; put in the white of an egg beaten light, a teaspoon salt, one tablespoon sugar one of lard
Cook this with the app: pantry check, scaling, and the assistant.