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Home-made Bread
From Cassell's dictionary of cookery, 1892
Serves 8
Using equal quantities of meal and flour will yield excellent brown bread.
Presented as published in 1892. 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
27Calories
2 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein2.2 g
Carbohydrates4.3 g
Fiber1.3 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium49 mg
Calcium3.8 mg
Iron0.3 mg
Magnesium3.9 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate114 mcg
Choline1.5 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 259. The excerpt below is the record exactly as published.
a quartern of flour, and stir into it a pint of warm milk or water, and four table- spoonfuls of good yeas
Cook this with the app: pantry check, scaling, and the assistant.