Entire Wheat Bread

Name: Entire Wheat Bread
Ingredients: Scalded milk 2 cups; Sugar icup; Molasses J cup; Salt 1 teaspoonful; Veast 1 cake dissolved in } cup lukewarm water; Entire wheat flour ^ cups

From Foods and household management, 1914

This mixture may also be baked in gem pans.

Presented as published in 1914. 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

3320Calories

62 gProtein

760 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories3320 kcal

Protein62 g

Carbohydrates760 g

Fiber0 g

Sugars324 g

Total Fat9.2 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2408 mg

Potassium3190 mg

Calcium450 mg

Iron40 mg

Magnesium552 mg

Phosphorus661 mg

Zinc4.6 mg

Copper1.7 mg

Manganese6.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)5.4 mg

Riboflavin (B2)2.5 mg

Niacin (B3)40 mg

Folate903 mcg

Choline22 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 105. The excerpt below is the record exactly as published.

Entire wheat bread. Proportions. Scalded milk 2 cups Sugar icup UT Molasses J cup Salt 1 teaspoonful Veast 1 cake dissolved in } cup luke- warm water Entire wheat flour ^ cups

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