Bread
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Do not use the bread till next day, as no bread should be eaten the day it is baked.
Presented as published in 1895. 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
969Calories
120 gProtein
123 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories969 kcal
Protein120 g
Carbohydrates123 g
Fiber80 g
Sugars0 g
Total Fat23 g
Saturated Fat3 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2485 mg
Potassium2847 mg
Calcium91 mg
Iron6.5 mg
Magnesium161 mg
Phosphorus1899 mg
Zinc24 mg
Copper1.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B64.5 mg
Vitamin B120.2 mcg
Thiamin (B1)33 mg
Riboflavin (B2)12 mg
Niacin (B3)120 mg
Folate6976 mcg
Choline95 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 94. The excerpt below is the record exactly as published.
ne pint of it for one large loaf of bread, an even teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.