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Buckeye Bread
From The new practical housekeeping, 1890
Serves 3
Best used soon after it becomes light and foamy.
Presented as published in 1890. 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
498Calories
20 gProtein
99 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories498 kcal
Protein20 g
Carbohydrates99 g
Fiber11 g
Sugars0.5 g
Total Fat4.2 g
Saturated Fat0.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium730 mg
Potassium396 mg
Calcium219 mg
Iron24 mg
Magnesium45 mg
Phosphorus256 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)18 mg
Folate751 mcg
Choline20 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 14. The excerpt below is the record exactly as published.
Buckeye Bread. — Pour gradually, stirring meanwhile, a quart of boiling water upon half a pint of wheat flour. When the mixture has cooled to about lukewarmness (80°) add a gill ofyeast,
Cook this with the app: pantry check, scaling, and the assistant.