Brown Bread

Name: Brown Bread
Ingredients: Three pounds wheat flour; To every pound of flour one teaspoonful salt; One ounce yeast; One and a half pints tepid water; One half-pound household flour; One teaspoonful castor sugar

From Plain cookery recipes, 1908

Presented as published in 1908. 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

5919Calories

168 gProtein

1228 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories5919 kcal

Protein168 g

Carbohydrates1228 g

Fiber40 g

Sugars11 g

Total Fat26 g

Saturated Fat4.4 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat12 g

Cholesterol0 mg

Sodium2394 mg

Potassium2607 mg

Calcium396 mg

Iron82 mg

Magnesium430 mg

Phosphorus1882 mg

Zinc18 mg

Copper3.1 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E5.2 mg

Vitamin K4.2 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)15 mg

Riboflavin (B2)8.2 mg

Niacin (B3)108 mg

Folate3340 mcg

Choline151 mg

Caffeine0 mg

Water897 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 49. The excerpt below is the record exactly as published.

Brown Bread. Three pounds wheat flour. To every pound of flour one teaspoonful salt. One ounce yeast. One and a half pints tepid water. One half-pound household flour. One teaspoonful castor sugar

Cook this with the app: pantry check, scaling, and the assistant.