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Commonion Bread
From Vegetarian Cook Book, 1904
Serves 8
Presented as published in 1904. 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
222Calories
5 gProtein
37 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories222 kcal
Protein5.4 g
Carbohydrates37 g
Fiber0 g
Sugars0 g
Total Fat5.9 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium4.4 mg
Potassium78 mg
Calcium18 mg
Iron2.6 mg
Magnesium14 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline0 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 62. The excerpt below is the record exactly as published.
COMMDNION BREAD Flour, 3 cups. Cream, % cup. Salt. Water, about % cup. ad/.^*^ ''''i! "'"^ ""''"' '" ""^ "*"' ''''"■■' ^'"J "»•> in well: TooTT "f '° "^'^ ' ^'"^ '"'"«''■ Knead untU ness. Cut into pieces ot conyenient size for handling and place on pans on which they are to be baked. Wia a p" e marker dmde them into about half-inch squares bZ in a moderate oyen. squares, uake IS 242 VEGETARIAN COOK BOOK UNFERMENTED BREAD Sticks^ Rolls, or Beaten Biscuits Pastry flour, 1 quart. Oil, 2 tablespoons. Salt. Water, about % cup. A
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