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Barley Bread
From The Institute cook book, 1913
Serves 2
Short process: Follow the directions as given above, but add all the flour at once.
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
768Calories
20 gProtein
160 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories768 kcal
Protein20 g
Carbohydrates160 g
Fiber12 g
Sugars0.7 g
Total Fat3.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1183 mg
Potassium467 mg
Calcium53 mg
Iron9.6 mg
Magnesium93 mg
Phosphorus314 mg
Zinc3.1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate273 mcg
Choline16 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 199. The excerpt below is the record exactly as published.
BARLEY BREAD 1 cup liquid % to i/4 cake yeast, softened in 1 teaspoon salt V4 cup lukewaim water 21/3 cups white flour H cups barley flour
Cook this with the app: pantry check, scaling, and the assistant.