Diabetic Bread (Strong in Gluten)
From Science of food & cookery, 1921
Ensure to use level measurements for all ingredients.
Presented as published in 1921. 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
488Calories
15 gProtein
103 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein15 g
Carbohydrates103 g
Fiber0 g
Sugars0 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1169 mg
Potassium182 mg
Calcium26 mg
Iron7.5 mg
Magnesium36 mg
Phosphorus144 mg
Zinc1 mg
Copper0.2 mg
Manganese1 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)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate213 mcg
Choline0 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 62. The excerpt below is the record exactly as published.
DIABETIC BREAD (Strong in Gluten) Take the above "ripe" gluten, work in warm water to take off the chill, drain well, and put into a bowl. Dissolve i cake com- pressed yeast in \y2 tablespoons water, add I tablespoon flour, and make smooth. Work this into the gluten with y2 teaspoon salt. Then work in gradually I cup flour by pulling the gluten apart and dipping it into the flour, until all the flour is absorbed in the gluten. Then work in 2 tablespoons melted vegetable fat
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