Home-Made Bread
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
5507Calories
164 gProtein
1163 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories5507 kcal
Protein164 g
Carbohydrates1163 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2406 mg
Potassium2047 mg
Calcium500 mg
Iron85 mg
Magnesium444 mg
Phosphorus1625 mg
Zinc11 mg
Copper2.5 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 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
Choline0 mg
Caffeine0 mg
Water2277 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 53. The excerpt below is the record exactly as published.
home-made bread is this : Late in the evening place in bread-pan three quarts of sifted flour and a teaspoonful of salt. Soak half a cake of compressed yeast in a cupful of lukewarm water; add two quarts of water of the same tem- peratu
Cook this with the app: pantry check, scaling, and the assistant.