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Bread Made from Dry Yeast
From The national course in home economics, 1917
Serves 5
Mrs. T. Anderson
Presented as published in 1917. 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
783Calories
28 gProtein
161 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein28 g
Carbohydrates161 g
Fiber4 g
Sugars0 g
Total Fat6.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium480 mg
Potassium416 mg
Calcium53 mg
Iron12 mg
Magnesium64 mg
Phosphorus312 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate670 mcg
Choline4.8 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 103. The excerpt below is the record exactly as published.
BREAD MADE FROM DRY YEAST. Put into the baking-dish two quarts of sifted flour, less one teacup- ful, to be used on the board when kneading; mix with it one teaspoonful of salt; rub in well one tablespoonful of either butter, Ko-nut or lard. Mix one-half of a teacupful of baker's yeast, or its equivalent, one-half of a cake of dry hop or compressed yeast, with one pint of lukc-warm water
Cook this with the app: pantry check, scaling, and the assistant.