Bread
From The cooking garden, 1885
Ensure the milk and water are not too hot or too cold to keep the yeast alive.
Presented as published in 1885. 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
1646Calories
49 gProtein
302 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1646 kcal
Protein49 g
Carbohydrates302 g
Fiber0 g
Sugars12 g
Total Fat27 g
Saturated Fat9.9 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol42 mg
Sodium107 mg
Potassium879 mg
Calcium378 mg
Iron21 mg
Magnesium132 mg
Phosphorus652 mg
Zinc3.7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2 mg
Niacin (B3)26 mg
Folate602 mcg
Choline50 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 43. The excerpt below is the record exactly as published.
Scald the milk and heat the water, Cool till just luke-warm; If too hot 'twill kill the yeast-plant, That would do great harm. If 'tis chilled, or too much heated, When you mould your bread. It will leave the dough all heavy. For the yeast is dead. 3- Make a deep hole in the middle. Like a little well. There you pour your yeast and wa- How much you can tell. [ter, As you mix it from the edges, All the dry white flour, Mixing softly, kneading after, For a half an hour, 4. Now you place it in the bread bowl, A nice smooth dough ball, Lard, a towel and a cover
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Cook this with the app: pantry check, scaling, and the assistant.