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Bread for Dyspeptics
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
To be used when a day old.
Presented as published in 1882. 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
126Calories
3 gProtein
26 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories126 kcal
Protein3.4 g
Carbohydrates26 g
Fiber0.8 g
Sugars0.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Sodium0.7 mg
Potassium51 mg
Calcium6.9 mg
Iron1.8 mg
Magnesium8.7 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate58 mcg
Choline3.3 mg
Water4.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 102. The excerpt below is the record exactly as published.
BREAD FOR DYSPEPTICS. For I loaf i pint of attrition flour, i pint wheat flour
Cook this with the app: pantry check, scaling, and the assistant.