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How to Make Bread
From The Blue grass cook book, 1904
Serves 3
If for loaves, they will require 2 hours for second rising and a moderate oven for baking.
Presented as published in 1904. 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
792Calories
38 gProtein
151 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories792 kcal
Protein38 g
Carbohydrates151 g
Fiber13 g
Sugars1.4 g
Total Fat7.8 g
Saturated Fat1.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.2 g
Cholesterol1.4 mg
Sodium809 mg
Potassium703 mg
Calcium50 mg
Iron10 mg
Magnesium72 mg
Phosphorus497 mg
Zinc5.2 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)31 mg
Folate1430 mcg
Choline17 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 10. The excerpt below is the record exactly as published.
HOW TO MAKE BREAD Mrs. John C. Berryman 1 cup of yeast, 1 quart of flour, 1 teaspoon of lard, 1 teaspoon of salt, 1 teaspoon of granulated sugar, ^ pint of water
Cook this with the app: pantry check, scaling, and the assistant.