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Bread, To Make
From Consult me, 1902
Serves 20
In summer, use milk warm water; in winter, slightly hotter.
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
75Calories
9 gProtein
10 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein9.1 g
Carbohydrates9.7 g
Fiber6 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4419 mg
Potassium215 mg
Calcium15 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus143 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9 mg
Folate524 mcg
Choline7.2 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 85. The excerpt below is the record exactly as published.
BREAD, TO MAKE. — Put' half a bushel of good flour into a knead- ing-tub ; mix with it between four and five quarts of warm water, and a pint and a half of good yeast, put It into the flour, and stir it well with the hands till it becomes tough. Let it rise an hour and twenty minutes, or less if it rises fast ; then, before it falls, add four quarts more of warm water, and half a pound of salt ; work it well, and cover it well with a cloth. Put the fire then into the oven ; and by the time it is warm enough the dough will be ready. Make the loaves about four pounds each
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