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Fine Wheat Bread
From The white ribbon cook book, 1894
Serves 4
Be sure to knead it when it first rises, and then let it rise again.
Presented as published in 1894. 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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.5 g
Carbohydrates4.3 g
Fiber0.5 g
Sugars3.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1755 mg
Potassium39 mg
Calcium5.9 mg
Iron0.2 mg
Magnesium3.7 mg
Phosphorus21 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate49 mcg
Choline2 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 69. The excerpt below is the record exactly as published.
Fine Wheat Bread— For 4 loaves: 1 pint wa- ter, 1 cake compressed yeast, 1 tablespoonful salt, 1 tablespoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.