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Excellent Dairy-Bread Made Without Yeast
From Modern cookery, in all its branches, 1884
Serves 4
Use acid buttermilk, not rancid.
Presented as published in 1884. 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
611Calories
14 gProtein
97 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars7.8 g
Total Fat18 g
Saturated Fat2.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat9.6 g
Cholesterol0 mg
Sodium89052 mg
Potassium198 mg
Calcium30 mg
Iron6.6 mg
Magnesium33 mg
Phosphorus131 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A13 mcg
Vitamin E2.9 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate189 mcg
Choline19 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 518. The excerpt below is the record exactly as published.
EXCELLENT DAIRY-BREAD MADE WITHOUT YEAST. ( Author's "Receipt .) When we first heard unfermented bread vaguely spoken of, we had it tried very successfully in the following manner ; and we have since been told that an almost similar method of preparing it is common in many remote parts both of England and Ireland, AA7here it is almost impossible to procure a constant supply of yeast. Blend well together a teaspoonful of pounded sugar and fifty grains of the purest carbonate of soda ; mix a saltspoonful of salt with a pound of flour, and rub the soda and sugar through a hair-sieve into it. Stir and mingle them well, and make them quickly into a firm but not hard dough with sour buttermilk
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