Home-made Bread
From Cookery for little girls, 1910
Can start the bread at night for morning baking.
Presented as published in 1910. 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
5678Calories
164 gProtein
1176 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories5678 kcal
Protein164 g
Carbohydrates1176 g
Fiber0 g
Sugars13 g
Total Fat36 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium7058 mg
Potassium2048 mg
Calcium312 mg
Iron85 mg
Magnesium409 mg
Phosphorus1625 mg
Zinc11 mg
Copper2.4 mg
Manganese11 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)14 mg
Riboflavin (B2)6.7 mg
Niacin (B3)101 mg
Folate2408 mcg
Choline6.8 mg
Caffeine0 mg
Water857 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 28. The excerpt below is the record exactly as published.
Home-made bread is one thing that everybody likes, and while it takes time and patience, it is not really hard to make. One little girl I knew took pride in making all the bread for a family of four, and it was fine, too. The recipe here given will make three large loaves, so if you prefer, you can use only half1 at first, until sure that you have learned to do it properly. Take three quarts of sifted flour, one even iron kitchen spoonful of salt, a rounded one of sugar, and one, also rounded, of lard melted in one cup of warm water — not hot. Dissolve one fresh compressed yeast cake in one cup of warm water, and add that, with two more cups of warm water
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