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Household Bread
From Modern cookery, in all its branches, 1884
Serves 20
Adjust the amount of flour according to the family's consumption.
Presented as published in 1884. 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
51Calories
6 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein6.1 g
Carbohydrates6.6 g
Fiber4 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.6 mg
Potassium143 mg
Calcium4.6 mg
Iron0.4 mg
Magnesium8.2 mg
Phosphorus96 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate350 mcg
Choline4.8 mg
Caffeine0 mg
Water0.8 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 514. The excerpt below is the record exactly as published.
HOUSEHOLD BREAD. Put half a bushel (more or less, according to the consumption of the family) of flour into the kneading tub or trough, and hollow it well in the middle ; dilute a pint of yeast
Cook this with the app: pantry check, scaling, and the assistant.