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Bread Made with Dried Yeast
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
It will rise in about five hours if the heat is about seventy-five or eighty degrees.
Presented as published in 1880. 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
744Calories
22 gProtein
158 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories744 kcal
Protein22 g
Carbohydrates158 g
Fiber0 g
Sugars2.5 g
Total Fat5.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium474 mg
Potassium274 mg
Calcium42 mg
Iron11 mg
Magnesium55 mg
Phosphorus217 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate321 mcg
Choline0 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 191. The excerpt below is the record exactly as published.
read Made -with Dried Yeast. 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
Cook this with the app: pantry check, scaling, and the assistant.