French Bread

From Berridge House recipe book, 1910

Presented as published in 1910. 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

1011Calories

40 gProtein

197 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1011 kcal

Protein40 g

Carbohydrates197 g

Fiber7.6 g

Sugars10 g

Total Fat33 g

Saturated Fat2.5 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol81 mg

Sodium1235 mg

Potassium768 mg

Calcium206 mg

Iron13 mg

Magnesium91 mg

Phosphorus554 mg

Zinc4.4 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D1.2 mcg

Vitamin C0.1 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.6 mg

Vitamin B120.7 mcg

Thiamin (B1)5.3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)27 mg

Folate1026 mcg

Choline31 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 35. The excerpt below is the record exactly as published.

French Bread \ lb. Vienna flour, \ egg, | oz. yeast, about 1 gill milk, v, teaspoonful of salt, | oz. butter. | teaspoonful of sugar

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