Bread
From The official handbook for the National Training School for Cookery, 1891
Test if baked by inserting a knife; it should come out clean.
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
5903Calories
184 gProtein
1239 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories5903 kcal
Protein184 g
Carbohydrates1239 g
Fiber7.6 g
Sugars0 g
Total Fat26 g
Saturated Fat0.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2394 mg
Potassium2435 mg
Calcium326 mg
Iron90 mg
Magnesium444 mg
Phosphorus1895 mg
Zinc14 mg
Copper2.6 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)18 mg
Riboflavin (B2)8.2 mg
Niacin (B3)118 mg
Folate3203 mcg
Choline9.1 mg
Caffeine0 mg
Water630 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 156. The excerpt below is the record exactly as published.
Bread. 419 BREAD. Average cost of "Bread" {about a quartern). INGREDIENTS. 32 lbs. flour (2nds) at 2s. \d. the peck 1 oz. German yeast 1 teaspoonful of salt Time required, quarter of an hour for making, two or three hours for rising, and one hour and a half for baking. Now we will show you how to make Bread. 1. We take three pounds and a half of seconds flour, put three pounds of it into a large pan, and make a hole or well in the centre of the flour. N.B. — Haifa pound is reserved to work the bread up with. 2. We put one ounce of German yeast into a basin. 3. We add about a gill of tepid water, and stir the yeast into a stiff paste. 4. We then fill the basin with luke-wann water, and stir the yeast smoothly, making in all about one pint and three gills. 5. We add to the flour, a teaspoonful of salt
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