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Gluten Bread
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
367Calories
16 gProtein
51 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories367 kcal
Protein16 g
Carbohydrates51 g
Fiber3.4 g
Sugars12 g
Total Fat13 g
Saturated Fat5.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol127 mg
Sodium1834 mg
Potassium494 mg
Calcium467 mg
Iron16 mg
Magnesium48 mg
Phosphorus349 mg
Zinc1.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.5 mg
Folate149 mcg
Choline124 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 4. The excerpt below is the record exactly as published.
GLUTEN BREAD. Boiling water, 1 pint. Egg, 1. Milk, 1 pint. Yeast, 14 cake. Butter, 1 teaspoon. Gluten. Salt, 1 teaspoon. Pour the water into the milk, add the butter and salt and let stand until lukewarm. Then add the egg well beaten, the yeast dissolved, and enough gluten to make a soft batter
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