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Gluten Bread
From The Institute cook book, 1913
Serves 2
This will make two one-pound loaves. For diet use all water and omit shortening and sugar.
Presented as published in 1913. 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
774Calories
22 gProtein
154 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein22 g
Carbohydrates154 g
Fiber1 g
Sugars6.3 g
Total Fat8.5 g
Saturated Fat3.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol14 mg
Sodium1177 mg
Potassium333 mg
Calcium52 mg
Iron11 mg
Magnesium58 mg
Phosphorus247 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate399 mcg
Choline5.3 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 97. The excerpt below is the record exactly as published.
GLUTEN BREAD 1 cake compressed yeast 1 cup lukewarm water 1 tablespoon sugar 1 level tablespoon lard or butter 1 cup milk, scalded and cooled 3 cups gluten flour 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.