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Hop Yeast Bread
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Start with a hot oven and moderate the heat gradually.
Presented as published in 1907. 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
72Calories
8 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein7.9 g
Carbohydrates10 g
Fiber5 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium182 mg
Calcium12 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus122 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.7 mg
Folate441 mcg
Choline6 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 8. The excerpt below is the record exactly as published.
Hop Yeast Bread After tea time make a thin sponge with warm flour, 3 pts warm water and 1 cup hop yeast
Cook this with the app: pantry check, scaling, and the assistant.