Good Bread
From The Elm City cook book, 1896
The oven should not be too hot to prevent binding the crust.
Presented as published in 1896. 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
3891Calories
109 gProtein
800 gCarbs
121 gFat
Full nutrition (33 nutrients)
Calories3891 kcal
Protein109 g
Carbohydrates800 g
Fiber0 g
Sugars25 g
Total Fat121 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol277 mg
Sodium2370 mg
Potassium1387 mg
Calcium212 mg
Iron56 mg
Magnesium271 mg
Phosphorus1105 mg
Zinc7.3 mg
Copper1.6 mg
Manganese7.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)9.4 mg
Riboflavin (B2)4.4 mg
Niacin (B3)68 mg
Folate1605 mcg
Choline6.8 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 1. The excerpt below is the record exactly as published.
GOOD BREAD. Dissolve half cake compressed yeast in half cup warm water. Sift two quarts flour in bread pan, mix in one tablespoonful of lard, and piece of butter size of English walnut, one teaspoonful salt, and two of sugar. Mix all well together, make a hole in centre of flour, pour in the dissolved yeast cake, and stir, then add pint and a half sweet milk
Cook this with the app: pantry check, scaling, and the assistant.