Bread
From Domestic science (Clark, Cornell home economics), 1911
The amount of yeast in the recipe is large to hasten rising. Keep the bread in a warm place while rising.
Presented as published in 1911. 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
60Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein0 g
Carbohydrates15 g
Fiber0 g
Sugars15 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.3 mg
Potassium302 mg
Calcium44 mg
Iron1 mg
Magnesium51 mg
Phosphorus6.4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline2.8 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 57. The excerpt below is the record exactly as published.
BREAD 145 on yeast, take 1 tbsp. molasses, 1 tbsp. wann water, ^ yeast cake. Mix and put in a small bottle; invert bottle on saucer (uncorked) ; leave in a warm place. The molasses is good food for the yeast plant and the warm temperature is favorable to its growth. Hence gas (carbonic acid gas) is formed at the top of the bottle, and the liquid is forced out into the saucer. Conclusion: warmth is favorable to growth of yeast plant. To show the effect of heat or hot water on yeast take 1 tbsp. molasses, 1 tbsp. hot water, ^ yeast cake. Mix and bring to boiling-point. Put into a bottle and invert as in Experiment 1. Result: no gas is formed and no liquid is forced out into saucer. Con- clusion: boiUng kills yeast plant. To show the effect of cold or cold water on yeast, take 1 tbsp. molasses, 1 tbsp. cold water
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