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Half Eye Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Flavor improves with the addition of sour dough.
Presented as published in 1907. 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
12Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein1.3 g
Carbohydrates1.5 g
Fiber1 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3313 mg
Potassium41 mg
Calcium19 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate66 mcg
Choline1.1 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 130. The excerpt below is the record exactly as published.
HALF EYE BREAD. The Half Eye Bread is generally made from a wheat flour sponge, without adding any sour dough, but the flavor is improved if sour dough is added. 2 gallons water, 2 ozs. yeast, ^ oz. caraway seed, 6 ozs. salt
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