Baps

Name: Baps
Ingredients: 1/2 oz. of yeast; 1 oz. of salt; 1 oz. of sugar; enough flour to make 12 lb. of dough; 1 oz. of lard; about a quart of water

From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904

Serve warm.

Presented as published in 1904. 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

1656Calories

43 gProtein

297 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories1656 kcal

Protein43 g

Carbohydrates297 g

Fiber3.8 g

Sugars28 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Cholesterol27 mg

Sodium11042 mg

Potassium610 mg

Calcium104 mg

Iron20 mg

Magnesium108 mg

Phosphorus458 mg

Zinc3.6 mg

Copper0.7 mg

Manganese2.7 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.1 mg

Niacin (B3)29 mg

Folate876 mcg

Choline19 mg

Caffeine0 mg

Water980 g

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.

Baps. — Make a leaven with |oz. of yeast, loz. BREAKFAST. 17 of salt, and loz. of sugar, and wlien ready work it into enougli flour to make 121b. of dough, kneading into the latter loz. of lard and about a quart of water

Cook this with the app: pantry check, scaling, and the assistant.