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Bread
From The new home cook book, 1896
Serves 16
This quantity makes two large loaves.
Presented as published in 1896. 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
489Calories
17 gProtein
101 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein17 g
Carbohydrates101 g
Fiber2.5 g
Sugars0 g
Total Fat2.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium260 mg
Calcium27 mg
Iron7.2 mg
Magnesium39 mg
Phosphorus195 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 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)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate419 mcg
Choline3 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new home cook book (1896), page 112. The excerpt below is the record exactly as published.
bread. If kept in a cool place this yeast will last a long time, and housekeepers need not fear having sour bread. VALUABLE RECIPES. 281 YEAST THAT WILL NOT SOUE. Mrs. J. B. Adams. Boil two ounces of hops in two quarts of water ; put one cup of brown sugar in a jar; boil and strain the hops and pour into the jar. Add one cup of flour stirred smooth ; let it stand in a warm kitchen till it ferments. Add six potatoes boiled and mashed, and one cup of salt. YEAST. Mrs. Anna Marble. Two quarts of wheat bran, one of Indian bran, two gallons of boiling water ; simmer an hour or so ; put in a handful of hops. As soon as the water boils, add one teacup of molasses and one tablespoon of ground ginger. When cold put in a teacup of yeast and cork tightly. Keep cool. BREAD. Mrs. E. S. Cheseb rough. Take four quarts of sifted flour and a teacup of yeast, a pinch of salt, and wet with warm milk and water
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