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Gluten Bread
From Cookery for every household, 1914
Serves 3
2 oz. almond flour added to this is an improvement. This bread is specially recommended for diabetic patients.
Presented as published in 1914. 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
679Calories
29 gProtein
121 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein29 g
Carbohydrates121 g
Fiber2.5 g
Sugars0.2 g
Total Fat17 g
Saturated Fat2.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol270 mg
Sodium108 mg
Potassium390 mg
Calcium74 mg
Iron9.9 mg
Magnesium55 mg
Phosphorus357 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate494 mcg
Choline199 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 891. The excerpt below is the record exactly as published.
Gluten Bread 1 oz. German yeast. 3 gills warm water. 4 eggs. 1 oz. butter. 1 lb. Callard’s gluten flour. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.