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Bread Made from Yeast Foam
From The national course in home economics, 1917
Serves 32
This recipe yields four loaves.
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
116Calories
3 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.4 g
Carbohydrates25 g
Fiber0 g
Sugars0.4 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium221 mg
Potassium43 mg
Calcium7.4 mg
Iron1.8 mg
Magnesium8.8 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 104. The excerpt below is the record exactly as published.
BREAD MAOE FROM YEAST FOAM. Take at night one cake of yeast foam and dissolve it in luke-warm water. Turn in a bread-pan and mix into it one quart of warm water to which has been added one tablespoonful of salt and one tablespoonful of sugar; add enough flour to make it just stiff enough to beat briskly. Set to rise. Next morning pour this sponge into two quarts of sifted flour with one pint of warm water
Cook this with the app: pantry check, scaling, and the assistant.