Bread
From Cooking and castle-building, 1880
No salt is added as the yeast provides enough flavor.
Presented as published in 1880. 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
2561Calories
87 gProtein
527 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories2561 kcal
Protein87 g
Carbohydrates527 g
Fiber41 g
Sugars1.9 g
Total Fat19 g
Saturated Fat2.2 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium4339 mg
Potassium1564 mg
Calcium1281 mg
Iron143 mg
Magnesium221 mg
Phosphorus1011 mg
Zinc9.4 mg
Copper0.7 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B61.8 mg
Vitamin B120.1 mcg
Thiamin (B1)13 mg
Riboflavin (B2)6.6 mg
Niacin (B3)78 mg
Folate2656 mcg
Choline73 mg
Caffeine0 mg
Water1565 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 5. The excerpt below is the record exactly as published.
a pint of flour, and, gradually, two quarts of boiling water, stirring the mixture constantly meanwhile. When all the water was in, the contents of the bowl resembled HOW WE MADE BREAD. 19 thin starch. When the temperature of the fer- ment had cooled to blood-heat, we added a gill of our new yeast
Cook this with the app: pantry check, scaling, and the assistant.