Aerated Home-made Bread
From The universal cookery book, 1887
Presented as published in 1887. 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
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.6 mg
Potassium173 mg
Calcium31 mg
Iron7 mg
Magnesium36 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 57. The excerpt below is the record exactly as published.
AERATED HOME-MADE BREAD. 145 braid loosely; let it stand a few moments, and bake quickly without burning. — Petersons Magazine. (By per) Aerated Home-made Bread. Mix flour and water
Cook this with the app: pantry check, scaling, and the assistant.