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Bread
From Vegetarian cookery, 1891
Serves 20
A stale loaf may be renewed by being dipped in water, and then set in a moderate oven till thoroughly heated.
Presented as published in 1891. 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
1012Calories
31 gProtein
213 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1012 kcal
Protein31 g
Carbohydrates213 g
Fiber1.1 g
Sugars0.6 g
Total Fat4.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium834 mg
Potassium411 mg
Calcium58 mg
Iron15 mg
Magnesium76 mg
Phosphorus321 mg
Zinc2.3 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)20 mg
Folate535 mcg
Choline1.4 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 110. The excerpt below is the record exactly as published.
BREAD AND TEA-CAKES. No. 491. — Bread. Twelve pounds of flour, one ounce and a half of salt, three ounces of German yeast, and one table-spoonful of sugar. Mix the salt with the flour. Rub the sugar and yeast with a very little cold water till quite smooth ; stir into it one quart of lukewarm water
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