Home-Made Bread (Yorkshire Method)
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
20290Calories
639 gProtein
4254 gCarbs
89 gFat
Full nutrition (33 nutrients)
Calories20290 kcal
Protein639 g
Carbohydrates4254 g
Fiber31 g
Sugars0 g
Total Fat89 g
Saturated Fat1.1 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33175 mg
Potassium8492 mg
Calcium1136 mg
Iron309 mg
Magnesium1525 mg
Phosphorus6601 mg
Zinc48 mg
Copper9 mg
Manganese42 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B65.3 mg
Vitamin B120.1 mcg
Thiamin (B1)64 mg
Riboflavin (B2)29 mg
Niacin (B3)412 mg
Folate11362 mcg
Choline36 mg
Caffeine0 mg
Water1014 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 28. The excerpt below is the record exactly as published.
HOME-MADE BREAD (YORKSHIRE METHOD). Ingredients. 12 Lbs. Flour. 4 Ozs. German Yeast. Milk and Water. 1 Dessert-spoonful Sugar. 3 or 4 0*s. Salt (according to taste). Method. Place the flour in a large bowl and let it stand near the fire till slightly warmed ; cream the yeast with the sugar ; mix salt thoroughly with the flour ; make a hole in the middle of the flour ; put in one pint lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.