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Gluten Bread
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
517Calories
39 gProtein
34 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein39 g
Carbohydrates34 g
Fiber6.7 g
Sugars24 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium341 mg
Potassium1108 mg
Calcium664 mg
Iron2.3 mg
Magnesium84 mg
Phosphorus849 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0.1 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.8 mg
Vitamin B123.5 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)11 mg
Folate632 mcg
Choline389 mg
Caffeine0 mg
Water536 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 47. The excerpt below is the record exactly as published.
Gluten Bread. — Scald a pint of milk ; when lukewarm, add the whites of two eggs slightly beaten, and one yeast cake dissolved in two tablespoon fuls of warm water ; add sufficient gluten flour to make a thick bat- te
Cook this with the app: pantry check, scaling, and the assistant.