Brown Bread
From Berridge House recipe book, 1910
Presented as published in 1910. 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
108Calories
11 gProtein
16 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein11 g
Carbohydrates16 g
Fiber7.6 g
Sugars4.2 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium271 mg
Calcium56 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus181 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate663 mcg
Choline9.1 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 14. The excerpt below is the record exactly as published.
Brown Bread 2 lb. wholemeal, 1 oz. German yeast, 2 teaspoonsful of salt, i teaspoonful of sugar, About i pint lukewarm milk and water
Cook this with the app: pantry check, scaling, and the assistant.