French Bread

Name: French Bread
Ingredients: 4 pounds flour; 3 ounces salt; 4 pint of good sweet yeast; the yolks of 2 eggs; the whites of 3 beaten separately; 1 pint of warm milk

From English and French cookery, 1890

Presented as published in 1890. 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

7483Calories

289 gProtein

1466 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories7483 kcal

Protein289 g

Carbohydrates1466 g

Fiber40 g

Sugars0.9 g

Total Fat62 g

Saturated Fat9.3 g

Monounsaturated Fat16 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium33466 mg

Potassium4243 mg

Calcium550 mg

Iron110 mg

Magnesium596 mg

Phosphorus3404 mg

Zinc28 mg

Copper3.7 mg

Manganese14 mg

Vitamin D5 mcg

Vitamin C0.4 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K1.3 mcg

Vitamin B63.9 mg

Vitamin B122.3 mcg

Thiamin (B1)34 mg

Riboflavin (B2)15 mg

Niacin (B3)182 mg

Folate6508 mcg

Choline783 mg

Caffeine0 mg

Water377 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 83. The excerpt below is the record exactly as published.

French Bread. — Into 4 pounds flour flavoured with 3 ounces salt, stir 4 pint of good sweet yeast, the yolks of 2 eggs, the whites of 3 beateii separately, and 1 pint of warm milk

Cook this with the app: pantry check, scaling, and the assistant.