Household Bread
From Soups, savouries, sweets, with a chapter on breads, 1889
Cover with a thick cloth to prevent crust formation.
Presented as published in 1889. 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
13377Calories
403 gProtein
2822 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories13377 kcal
Protein403 g
Carbohydrates2822 g
Fiber5 g
Sugars8.9 g
Total Fat55 g
Saturated Fat0.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7122 mg
Potassium5127 mg
Calcium856 mg
Iron204 mg
Magnesium1011 mg
Phosphorus4038 mg
Zinc28 mg
Copper5.8 mg
Manganese28 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)36 mg
Riboflavin (B2)17 mg
Niacin (B3)252 mg
Folate6242 mcg
Choline6.2 mg
Caffeine0 mg
Water2014 g
As published
This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 39. The excerpt below is the record exactly as published.
Put eight pounds of flour, in which a table- spoonful of salt has been rubbed, into a large pan or tub. Have yeast ready prepared — brewer's, German, or home-made yeast can be used ; if brewer's, two tablespoonfuls will be wanted, with two teaspoonfuls of brown sugar, and half a pint of cold water ; if Ger- man, one ounce and a half, with one teaspoon- ful of brown sugar, and half a pint of water ; if home-made, three tablespoonfuls, one of sugar, with half a pint of water. To the yeast and cold water add three pints of luke- warm wat
Cook this with the app: pantry check, scaling, and the assistant.