Entire Wheat Bread
From The royal baker and pastry cook, 1902
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
1856Calories
55 gProtein
394 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1856 kcal
Protein55 g
Carbohydrates394 g
Fiber0 g
Sugars4.2 g
Total Fat7.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3043 mg
Potassium683 mg
Calcium750 mg
Iron29 mg
Magnesium137 mg
Phosphorus1422 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline0 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 9. The excerpt below is the record exactly as published.
Entire Wheat Bread. — 1 quart entire wheat flour, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.