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Household Bread
From Cookery for every household, 1914
Serves 8
If using tins, grease them and do not fill more than half. Baking time varies with loaf size.
Presented as published in 1914. 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
740Calories
23 gProtein
155 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories740 kcal
Protein23 g
Carbohydrates155 g
Fiber1 g
Sugars0.5 g
Total Fat3.2 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium591 mg
Potassium304 mg
Calcium51 mg
Iron11 mg
Magnesium57 mg
Phosphorus237 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.5 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)2.3 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate400 mcg
Choline1.1 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 887. The excerpt below is the record exactly as published.
Household Bread 3J lbs. flour (| stone). 1 oz. German yeast. 1 tea-sp. sugar. 2 tea-sps. salt. About 2 pts. lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.