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Home-made Bread (1)
From The Ideal cook book, 1899
Serves 8
Dough can be made without sponge if desired.
Presented as published in 1899. 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
834Calories
25 gProtein
176 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories834 kcal
Protein25 g
Carbohydrates176 g
Fiber0.3 g
Sugars0 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.9 mg
Potassium320 mg
Calcium52 mg
Iron13 mg
Magnesium63 mg
Phosphorus252 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate390 mcg
Choline0.4 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 78. The excerpt below is the record exactly as published.
Home-made Bread (1)—Ingredients—4 lbs. of flour, 1 table- spoonful of solid brewers’ yeast, 114 pint: of luke-warm milk and water, salt
Cook this with the app: pantry check, scaling, and the assistant.