Frenchvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Bread
From The white ribbon cook book, 1894
Serves 8
Rasp when done.
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
13Calories
2 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein1.6 g
Carbohydrates1.5 g
Fiber0.4 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.2 mg
Sodium1.4 mg
Potassium18 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate38 mcg
Choline0.8 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 70. The excerpt below is the record exactly as published.
French Bread — One-fourth pk. fine flour, yolks of 3 and whites of 2 eggs, salt, 3^ pt. good yeast
Cook this with the app: pantry check, scaling, and the assistant.