Baking-powder Bread
From Bread, cakes, and biscuits, 1902
Must be put into the oven immediately after shaping.
Presented as published in 1902. 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
7225Calories
230 gProtein
1448 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories7225 kcal
Protein230 g
Carbohydrates1448 g
Fiber0 g
Sugars47 g
Total Fat58 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium2740 mg
Potassium3930 mg
Calcium1545 mg
Iron102 mg
Magnesium600 mg
Phosphorus2944 mg
Zinc17 mg
Copper2.8 mg
Manganese14 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B61.8 mg
Vitamin B125.3 mcg
Thiamin (B1)18 mg
Riboflavin (B2)9.4 mg
Niacin (B3)123 mg
Folate2903 mcg
Choline174 mg
Caffeine0 mg
Water1037 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.
Baking-powder Bread. — Sift together well four full pounds of flour, a heaped teaspoonful of salt, and three dessert- spoonfuls of baking powder. When this is all thoroughly blended, work it to a nice dough gradually, with about a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.