Gluten Bread
From Healthful cookery, 1904
Presented as published in 1904. 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
148Calories
12 gProtein
24 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein12 g
Carbohydrates24 g
Fiber7.5 g
Sugars0 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium45 mg
Potassium581 mg
Calcium43 mg
Iron1.4 mg
Magnesium44 mg
Phosphorus221 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate671 mcg
Choline8.9 mg
Caffeine0 mg
Water504 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 9. The excerpt below is the record exactly as published.
Gluten Bread. — Warm water, about i pint, 3 tablespoonfuls soft yeast, 1 saltspoonful salt, 3 tablespoonfuls sweet cream
Cook this with the app: pantry check, scaling, and the assistant.