Baking Powder Bread
From Crescent cook book, 1920
Presented as published in 1920. 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
2312Calories
72 gProtein
494 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories2312 kcal
Protein72 g
Carbohydrates494 g
Fiber20 g
Sugars1 g
Total Fat8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4784 mg
Potassium3126 mg
Calcium888 mg
Iron66 mg
Magnesium316 mg
Phosphorus1060 mg
Zinc6.3 mg
Copper6 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.4 mg
Niacin (B3)41 mg
Folate863 mcg
Choline0 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 3. The excerpt below is the record exactly as published.
BAKING POWDER BREAD 1 quart Flour 14 teaspoon Sugar 1 teaspoon Salt 2 teaspoons (heaping) Cres- cent Baking Powder 4 medium sized cold-~ boiled Potato and Water 14 cup broken Nuts
Cook this with the app: pantry check, scaling, and the assistant.