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Household Bread
From Banquets of the nations, 1911
Serves 10
Presented as published in 1911. 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
516Calories
17 gProtein
108 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein17 g
Carbohydrates108 g
Fiber1.5 g
Sugars0 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1107 mg
Potassium240 mg
Calcium30 mg
Iron7.8 mg
Magnesium40 mg
Phosphorus183 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate350 mcg
Choline1.8 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 218. The excerpt below is the record exactly as published.
Household Bread. Put three pounds of flour in a basin, make a bay in the middle, add one ounce of salt, and two ounces German yeast, dissolved in warm water ; now put in a full pint of water heated up to ioo° to no° Fahrenheit
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