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Entire Wheat Bread (from Compressed Yeast)
From The national course in home economics, 1917
Serves 5
This bread is moist, light, and tender.
Presented as published in 1917. 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
776Calories
22 gProtein
165 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories776 kcal
Protein22 g
Carbohydrates165 g
Fiber0.4 g
Sugars9.3 g
Total Fat7.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium950 mg
Potassium487 mg
Calcium72 mg
Iron12 mg
Magnesium88 mg
Phosphorus238 mg
Zinc2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate360 mcg
Choline3.3 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 105. The excerpt below is the record exactly as published.
ENTIRE WHEAT BREAD (FROM COMPRESSED YEAST). Take a quart of quite hot, but not scalding, water and dissolve in it one cake of compressed yeast, three tablespoonfuls of New Orleans molasses, two teaspoonfuls of salt and two tablespoonfuls of butter. When thor- oughly dissolved add about eight cups of entire or whole-wheat flour
Cook this with the app: pantry check, scaling, and the assistant.