Home-made Bread

Name: Home-made Bread
Ingredients: 1 quartern of flour; 1 pint of warm milk or water; 4 tablespoonfuls of good yeast; a little salt

From English and French cookery, 1890

Use equal quantities of whole meal and flour for brown bread.

Presented as published in 1890. 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

121Calories

15 gProtein

15 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories121 kcal

Protein15 g

Carbohydrates15 g

Fiber10 g

Sugars0 g

Total Fat2.8 g

Saturated Fat0.4 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium33 mg

Potassium361 mg

Calcium25 mg

Iron0.8 mg

Magnesium25 mg

Phosphorus237 mg

Zinc3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)15 mg

Folate872 mcg

Choline12 mg

Caffeine0 mg

Water475 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 83. The excerpt below is the record exactly as published.

Home-made Bread. — Into 1 quartern of flour stir 1 pint of warm milk or water, 4 tablespoonfuls of good yeast, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.