Bread
From The cooking garden, 1885
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
4920Calories
139 gProtein
812 gCarbs
129 gFat
Full nutrition (33 nutrients)
Calories4920 kcal
Protein139 g
Carbohydrates812 g
Fiber20 g
Sugars6.3 g
Total Fat129 g
Saturated Fat43 g
Monounsaturated Fat52 g
Polyunsaturated Fat12 g
Cholesterol103 mg
Sodium3579 mg
Potassium2084 mg
Calcium236 mg
Iron58 mg
Magnesium315 mg
Phosphorus1558 mg
Zinc13 mg
Copper1.9 mg
Manganese7.8 mg
Vitamin D2.7 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B61.8 mg
Vitamin B120.1 mcg
Thiamin (B1)18 mg
Riboflavin (B2)7.4 mg
Niacin (B3)98 mg
Folate3349 mcg
Choline78 mg
Caffeine0 mg
Water811 g
As published
This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 23. The excerpt below is the record exactly as published.
bread particularly convenient ? A. In the morning, before oven is heated or biscuit raised, the simple dough would expand in hot fat, and it could be much more quickly cooked. RECEIPTS. BREAD. 2 Quarts of flour. About three-quarters of a quart of water, y2 Table-spoonful of salt, sugar, and lard. >2 Cup of liquid yeast, or /^ cake of compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.