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Bread without Yeast
From A year's cookery, 1880
Serves 6
This bread is easy to make but dries out quickly.
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
277Calories
8 gProtein
58 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories277 kcal
Protein8.2 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium103 mg
Calcium14 mg
Iron4.2 mg
Magnesium20 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline0 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 307. The excerpt below is the record exactly as published.
a pound of flour into a bowl, and mix with it a pinch of salt, and a tea-spoonful of baking-powder (August 2nd). Mix water with it to make it into a light firm dough. Knead it quickly, and not too much, with floured hands, make it into balls about the size of a small egg, plunge these into boiling water, and boil quickly until done ; they will take about twenty minutes. If preferred they can be placed in a single layer on a steamer above boiling water, and steamed instead of being boiled. Serve with the meat and gravy, or with treacle or sugar. To make Bread without Yeast
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Cook this with the app: pantry check, scaling, and the assistant.