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Bread, French

Name: Bread, French
Yield: 2 servings
Ingredients: a quarter of a peck of fine flour; the yolks of three and whites of two eggs; half a pint of good yeast; as much milk, made a little warm, as will work into a thin light dough; a little salt

From Consult me, 1902

Serves 2

Rasp when done.

Presented as published in 1902. 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

507Calories

48 gProtein

45 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories507 kcal

Protein48 g

Carbohydrates45 g

Fiber20 g

Sugars12 g

Total Fat21 g

Saturated Fat7.6 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol308 mg

Sodium237 mg

Potassium1185 mg

Calcium365 mg

Iron3.1 mg

Magnesium79 mg

Phosphorus873 mg

Zinc7.9 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D3.8 mcg

Vitamin C0.2 mg

Vitamin A198 mcg

Vitamin E0.9 mg

Vitamin K0.5 mcg

Vitamin B61.4 mg

Vitamin B122 mcg

Thiamin (B1)8.4 mg

Riboflavin (B2)3.7 mg

Niacin (B3)30 mg

Folate1784 mcg

Choline288 mg

Caffeine0 mg

Water276 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 86. The excerpt below is the record exactly as published.

BREAD, FRENCH.— With a quarter of a peck of fine flour mix the yolks of three and whites of two eggs, beaten and strained, a little salt, half a pint of good yeast that is not bitter, and as much milk, made a little warm, as will work into a thin light dough

Cook this with the app: pantry check, scaling, and the assistant.