Frenchsidedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Bread
From The Hotel St. Francis cook book, 1919
Serves 16
Presented as published in 1919. 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
86Calories
2 gProtein
8 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein1.6 g
Carbohydrates8 g
Fiber1 g
Sugars5.3 g
Total Fat5.6 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.6 g
Cholesterol5 mg
Sodium2074 mg
Potassium36 mg
Calcium9.8 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus24 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate85 mcg
Choline3.8 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 266. The excerpt below is the record exactly as published.
French bread. One gallon of warm water, two ounces of yeast, three ounces of salt, three ounces of sugar and three ounces of lard. Dissolve the yeast, salt, sugar and lard in the water, and mix in flour enough to form a medium-stiff dough
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