vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Entire Wheat Bread
From The household cook book, 1902
Serves 10
Entire wheat bread is more crumbly than white wheat bread.
Presented as published in 1902. 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
76Calories
3 gProtein
13 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein2.6 g
Carbohydrates13 g
Fiber0.7 g
Sugars12 g
Total Fat1.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.8 mg
Sodium253 mg
Potassium97 mg
Calcium61 mg
Iron0.1 mg
Magnesium7.2 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate59 mcg
Choline9.5 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 207. The excerpt below is the record exactly as published.
ENTIRE WHEAT BREAD. Scald 1 pint milk, add ^ cup sugar and 1 teaspoon of salt; after it has cooled, add 1 yeast cake dissolved in ^ cup of lukewarm water, and 4^ cups of fine granulated wheat
Cook this with the app: pantry check, scaling, and the assistant.