Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetarianvegandairy-freenut-free

Graham Bread

Name: Graham Bread
Yield: 2 servings
Ingredients: one and a half pints of tepid water; one heaping tea-spoon of salt; one-half cup of sugar; one-half pint or more of the sponge made of white flour; add Graham flour until almost too stiff to stir

From Buckeye cookery, 1892

Serves 2

Wrap in a wet towel until cool.

A modern interpretation · AI-generated from the original record

Ingredients

one and a half pints of tepid water
one heaping tea-spoon of salt
one-half cup of sugar
one-half pint or more of the sponge made of white flour
add Graham flour until almost too stiff to stir

Method

Mix ingredients, let rise for about two hours, and bake in a moderate oven.

Nutrition per serving

652Calories

12 gProtein

146 gCarbs

2 gFat

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 15. The excerpt below is the record exactly as published.

GRAHAM BREAD. : Mix three quatre G Graham flour, one quart warm water, half pin nt 30 .BREAD-MAKING. pans, let it stand fifteen or twenty minutes before putting in the oven. GRAHAM BREAD. To one and a half pints of tepid water add one heaping tea-spoon of salt and one-half cup of sugar; stir in one-half pint or more of the sponge made of white flour, as in recipe for ‘‘ Bread with Potato - Yeast;” add Graham flour until almost too stiff to stir

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