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Bye Bread

Name: Bye Bread
Yield: 24 servings
Ingredients: three pints of tepid water; a teacup of yeast; rye flour to make a stiff batter

From The economical cook book, 1905

Serves 24

This quantity will make three good-sized loaves.

Presented as published in 1905. 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

24Calories

3 gProtein

3 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories24 kcal

Protein2.6 g

Carbohydrates3.4 g

Fiber1.8 g

Sugars0 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4.4 mg

Potassium64 mg

Calcium8.1 mg

Iron0.2 mg

Magnesium5.5 mg

Phosphorus42 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate145 mcg

Choline2 mg

Caffeine0 mg

Water60 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 70. The excerpt below is the record exactly as published.

Bye Bread. Make a sponge in the eyening with three pints of tepid water and rye flour to make a stiff batter ; add a teacup of yeast

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