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Baking-Powder Bread
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
619Calories
18 gProtein
131 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein18 g
Carbohydrates131 g
Fiber0 g
Sugars1.4 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1101 mg
Potassium228 mg
Calcium211 mg
Iron9.7 mg
Magnesium47 mg
Phosphorus245 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 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)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate268 mcg
Choline0 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 96. The excerpt below is the record exactly as published.
BAKING-POWDER BREAD 1 quart flour 2 heaping teaspoons baking powder 1 teaspoon salt 1/2 boUed potato 1 teaspoon sugar Milk or water (about 1 pint)
Cook this with the app: pantry check, scaling, and the assistant.