vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicago French Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Presented as published in 1907. 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
31Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein1.1 g
Carbohydrates6.8 g
Fiber0.8 g
Sugars5.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3307 mg
Potassium30 mg
Calcium8.6 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate66 mcg
Choline0.9 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 123. The excerpt below is the record exactly as published.
CHICAGO FEENCH BEEAD. Set a sponge as usual, with one gallon of water and two ounces of yeast at 75° Fahr. Use a good patent flour. When ready, add one gallon of water, four ounces of sugar, and six ounces of salt
Cook this with the app: pantry check, scaling, and the assistant.