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French Bread
From Original White House Cookbook, 1887
Serves 8
Presented as published in 1887. 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
592Calories
21 gProtein
104 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein21 g
Carbohydrates104 g
Fiber2.5 g
Sugars3 g
Total Fat11 g
Saturated Fat5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol68 mg
Sodium341 mg
Potassium370 mg
Calcium110 mg
Iron7.5 mg
Magnesium47 mg
Phosphorus283 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A86 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate425 mcg
Choline52 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 156. The excerpt below is the record exactly as published.
FRENCH BREAD. Beat together one pint of milk, four tablespoonfuls of melted butter, or half butter and half lard, half a cupful of yeast, one teaspoonful of salt and two eggs. Stir into this two quarts of flour
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