Baps
From Bread, cakes, and biscuits, 1902
Excellent for pan bread.
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
17012Calories
500 gProtein
3540 gCarbs
97 gFat
Full nutrition (33 nutrients)
Calories17012 kcal
Protein500 g
Carbohydrates3540 g
Fiber3.8 g
Sugars28 g
Total Fat97 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Cholesterol27 mg
Sodium11126 mg
Potassium6317 mg
Calcium902 mg
Iron255 mg
Magnesium1229 mg
Phosphorus4989 mg
Zinc34 mg
Copper7.2 mg
Manganese34 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B63.2 mg
Vitamin B120 mcg
Thiamin (B1)44 mg
Riboflavin (B2)21 mg
Niacin (B3)311 mg
Folate7589 mcg
Choline19 mg
Caffeine0 mg
Water1392 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.
Baps. — Make a dough in the usual way with ^oz. yeast, loz. salt, loz. sugar, loz. lard, a quart of water
Cook this with the app: pantry check, scaling, and the assistant.