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Entire Wheat Bread
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Sufficient for two small loaves.
Presented as published in 1913. 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
638Calories
22 gProtein
107 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein22 g
Carbohydrates107 g
Fiber14 g
Sugars11 g
Total Fat14 g
Saturated Fat1.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol11 mg
Sodium1409 mg
Potassium627 mg
Calcium217 mg
Iron11 mg
Magnesium174 mg
Phosphorus526 mg
Zinc4.8 mg
Copper0.5 mg
Manganese4.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.7 mg
Folate117 mcg
Choline21 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 53. The excerpt below is the record exactly as published.
Entire Wheat Bread 1% cupfuls boiling water 2 tablespoonfuls sugar 2 tablespoonfuls Crisco 1 yeast cake 1% cupfuls milk ¥% cupful tepid water 2 teaspoonfuls salt Whole wheat flour Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast cake dissolved in tepid water, with 344 cupfuls whole wheat flour
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