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Bread, French Method of Making
From Recipes for the million, 1891
Serves 2
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
675Calories
76 gProtein
65 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein76 g
Carbohydrates65 g
Fiber40 g
Sugars0.5 g
Total Fat23 g
Saturated Fat5.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol465 mg
Sodium5104 mg
Potassium1601 mg
Calcium118 mg
Iron5.6 mg
Magnesium96 mg
Phosphorus1200 mg
Zinc13 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C0.4 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K1 mcg
Vitamin B62.5 mg
Vitamin B121.2 mcg
Thiamin (B1)16 mg
Riboflavin (B2)6.5 mg
Niacin (B3)60 mg
Folate3552 mcg
Choline415 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 24. The excerpt below is the record exactly as published.
BREAD, French Method of Making. — Beat up the yolks of three and the whites of two eggs, and mix them with a quarter of a peck of flour, a little salt, a pint of yeast, and as much warm milk as will make it into a light dough
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