Gluten Bread
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Presented as published in 1908. 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
2038Calories
86 gProtein
364 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories2038 kcal
Protein86 g
Carbohydrates364 g
Fiber7.6 g
Sugars0.7 g
Total Fat51 g
Saturated Fat6.5 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol810 mg
Sodium315 mg
Potassium1169 mg
Calcium234 mg
Iron30 mg
Magnesium166 mg
Phosphorus1072 mg
Zinc8.1 mg
Copper1 mg
Manganese3.6 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.7 mcg
Vitamin B61.1 mg
Vitamin B121.8 mcg
Thiamin (B1)7.5 mg
Riboflavin (B2)4.1 mg
Niacin (B3)42 mg
Folate1483 mcg
Choline597 mg
Caffeine0 mg
Water440 g
As published
This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 38. The excerpt below is the record exactly as published.
Gluten Bread — 1 lb. gluten flour, 4 eggs, 1 oz. butter, 1 oz. yeast, about £ pint lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.