Bread - One Loaf

Name: Bread - One Loaf
Ingredients: One cup of milk; one-half teaspoon of salt; one-half teaspoon of sugar; from one-fourth to one whole yeast cake; about three cups of bread flour

From The home science cook book, 1902

Presented as published in 1902. 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

1520Calories

62 gProtein

287 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1520 kcal

Protein62 g

Carbohydrates287 g

Fiber0 g

Sugars14 g

Total Fat14 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium1270 mg

Potassium844 mg

Calcium372 mg

Iron21 mg

Magnesium164 mg

Phosphorus713 mg

Zinc5 mg

Copper0.7 mg

Manganese2.8 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2 mg

Niacin (B3)25 mg

Folate545 mcg

Choline43 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 13. The excerpt below is the record exactly as published.

Bread — One Loaf. One cup of milk, or half milk, half water, one-half teaspoon each of salt and sugar, from one-fourth to one whole yeast cake, according to time, softened in water, and about three cups of bread flour

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