Entire Wheat Bread

Name: Entire Wheat Bread
Ingredients: Scald one cup of milk; one teaspoon of butter; half a teaspoon of sugar; half a teaspoon of salt; half a cake of compressed yeast; Stir in flour to make a dough stiff enough to keep its shape — between two and three cups

From The home science cook book, 1902

Mix in the morning, and it will be risen and baked before dinner.

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

1072Calories

35 gProtein

207 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1072 kcal

Protein35 g

Carbohydrates207 g

Fiber0 g

Sugars14 g

Total Fat15 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol40 mg

Sodium1265 mg

Potassium708 mg

Calcium349 mg

Iron14 mg

Magnesium96 mg

Phosphorus518 mg

Zinc2.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate401 mcg

Choline43 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 14. The excerpt below is the record exactly as published.

Entire Wheat Bread. Scald one cup of milk and melt in it one teaspoon of butter and half a teaspoon each of sugar and salt. When cool, add half a cake of compressed yeast, softened in one-fourth cup of lukewarm water. Stir in flour to make a dough stiff enough to keep its shape — between two and three cups

Cook this with the app: pantry check, scaling, and the assistant.