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Hop-Yeast Bread
From Buckeye cookery, 1892
Serves 16
Bread made this way is never sour or heavy.
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
38Calories
4 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein3.8 g
Carbohydrates3.8 g
Fiber2.5 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol0.8 mg
Sodium8.3 mg
Potassium89 mg
Calcium5.5 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus59 mg
Zinc0.7 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)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate218 mcg
Choline3.4 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 9. The excerpt below is the record exactly as published.
Hop-Yerasr Breap. . ‘ One tea-cup yeast, three pints warm water; make a thin sponge — at tea time, cover and let it remain two hours or until very light. By adding the water to the flour first and having the sponge quite — warm, it is never necessary to put the sponge over hot water orin _ _ an oven to make it rise. Knead into a loaf before going tobed; in _ the morning mold into three loaves, spreading a little lard between | as they are put in the pan. When light, bake one hour
Cook this with the app: pantry check, scaling, and the assistant.