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Entire Wheat Bread
From The Cook County cook book, 1912
Serves 5
Recipe by Mrs. E. D. Kelley, Winnetka, IL.
Presented as published in 1912. 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
776Calories
22 gProtein
165 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories776 kcal
Protein22 g
Carbohydrates165 g
Fiber0.4 g
Sugars9.3 g
Total Fat7.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium948 mg
Potassium485 mg
Calcium85 mg
Iron12 mg
Magnesium90 mg
Phosphorus238 mg
Zinc2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate360 mcg
Choline3.3 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 49. The excerpt below is the record exactly as published.
ENTIRE WHEAT BREAD (From Compressed Yeast)— With 1 qt. of lukewarm water dissolve 1 cake of compressed yeast, 3 tablespoons of New Orleans molasses, 2 teaspoons of salt and 2 tablespoons of butter. When thoroughly dissolved add about 8 cups of entire or whole-wheat flour
Cook this with the app: pantry check, scaling, and the assistant.