Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariannut-free

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.

A modern interpretation · AI-generated from the original record

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

Method

Mix the ingredients into a dough, let it rise, shape it into loaves, let it rise again, and bake.

Nutrition per serving

522Calories

18 gProtein

104 gCarbs

4 gFat

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.