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French Bread

Name: French Bread
Yield: 1 servings
Cuisine: French
Ingredients: the yolks of three; the whites of two; a quarter of a peck of flour; a little salt; half a pint of good yeast; as much milk, warm, as will work it into a thin light dough

From Consult me, 1902

Serves 1

Presented as published in 1902. 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

687Calories

75 gProtein

79 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories687 kcal

Protein75 g

Carbohydrates79 g

Fiber40 g

Sugars12 g

Total Fat19 g

Saturated Fat6 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium169 mg

Potassium1797 mg

Calcium346 mg

Iron3.6 mg

Magnesium111 mg

Phosphorus1202 mg

Zinc13 mg

Copper0.7 mg

Manganese0.5 mg

Vitamin D2.3 mcg

Vitamin C0.4 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B62.4 mg

Vitamin B121.4 mcg

Thiamin (B1)17 mg

Riboflavin (B2)6.6 mg

Niacin (B3)61 mg

Folate3498 mcg

Choline91 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 226. The excerpt below is the record exactly as published.

FRENCH BREAD.— Mix the yolks of three, and the whites of two eggs with a quarter of a peck of flour, a little salt, half a pint of good yeast, as much milk, warm, as will work it into a thin light dough

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