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French Bread

Name: French Bread
Yield: 1 servings
Cuisine: French
Ingredients: ¼ pk. of fine flour; yolks of 3 eggs; whites of 2 eggs; ½ pt. of good yeast; 4 pt. of milk; salt

From The Ideal cook book, 1899

Serves 1

Rasp when done.

Presented as published in 1899. 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

225Calories

17 gProtein

31 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories225 kcal

Protein17 g

Carbohydrates31 g

Fiber3.4 g

Sugars4.8 g

Total Fat4.5 g

Saturated Fat2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol12 mg

Sodium45 mg

Potassium303 mg

Calcium132 mg

Iron1.7 mg

Magnesium25 mg

Phosphorus208 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1 mg

Niacin (B3)6.8 mg

Folate333 mcg

Choline22 mg

Caffeine0 mg

Water143 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 80. The excerpt below is the record exactly as published.

French Bread—Ingredients—¥ pk. of fine flour, yolks of 3 and whites of 2 eggs, salt, 14 pt. of good yeast, 4 pt. of milk

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