Bread Made with Dried Yeast
From Ransom's family receipt book, 1886, 1886
Or it will rise during the night in a heat of sixty degrees.
Presented as published in 1886. 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
3720Calories
109 gProtein
788 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories3720 kcal
Protein109 g
Carbohydrates788 g
Fiber0 g
Sugars13 g
Total Fat26 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium2369 mg
Potassium1372 mg
Calcium208 mg
Iron56 mg
Magnesium273 mg
Phosphorus1086 mg
Zinc7.2 mg
Copper1.6 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)9.4 mg
Riboflavin (B2)4.4 mg
Niacin (B3)68 mg
Folate1605 mcg
Choline0 mg
Caffeine0 mg
Water574 g
As published
This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 11. The excerpt below is the record exactly as published.
Two quarts of flour, one yeast cake, one generous pint of water, blood warm; one table¬ spoonful of sugar, one of butter, one teaspoonful of salt. Dissolve the yeast in the water, and stir gradually into one pint of the flour. Set in a warm place for two hours. .It will then be risen to a sponge. Stir it into the re¬ mainder of the flour. Knead well, and put in a warm place to rise. It will rise in about five hours if the heat is about seventy-five or eighty degrees. Or it will rise during the night in a heat of sixty degrees. QTICK§. — Four cupfuls of flour, one tablespoonful of sugar
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Cook this with the app: pantry check, scaling, and the assistant.