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Bread Made with This Sponge
From The new Kentucky home cook book, 1884
Serves 10
Mrs. Joseph F. Brodrick
Presented as published in 1884. 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
611Calories
17 gProtein
121 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein17 g
Carbohydrates121 g
Fiber0 g
Sugars1.3 g
Total Fat6.6 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Cholesterol15 mg
Sodium17 mg
Potassium214 mg
Calcium31 mg
Iron8.6 mg
Magnesium41 mg
Phosphorus169 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate243 mcg
Choline2 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 68. The excerpt below is the record exactly as published.
Bread Made with This Sponge. — Three quarts of flour, three table-spoonfuls of lard worked in thoroughly, salt, one coffee-cupful of sponge. Mix rather soft with lukewarm water, and set to rise. It must be worked a great deal be- fore putting to rise. When risen, work in a table-spoonful of sugar and one tea-spoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.