Household Bread
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Baking time varies with loaf size.
Presented as published in 1890. 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
969Calories
120 gProtein
123 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories969 kcal
Protein120 g
Carbohydrates123 g
Fiber80 g
Sugars0 g
Total Fat23 g
Saturated Fat3 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium44169 mg
Potassium2856 mg
Calcium131 mg
Iron6.8 mg
Magnesium167 mg
Phosphorus1899 mg
Zinc24 mg
Copper1.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B64.5 mg
Vitamin B120.2 mcg
Thiamin (B1)33 mg
Riboflavin (B2)12 mg
Niacin (B3)120 mg
Folate6976 mcg
Choline95 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 47. The excerpt below is the record exactly as published.
HOUSEHOLD BREAD. Put into a clean pan, or a -wooden trough, not too deep, a bushel of flour, and make a hole in the middle of it; then mix, in another pan, a pint of brewer’s yeast with a pint of warm water and a quarter of a pound of salt
Cook this with the app: pantry check, scaling, and the assistant.