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Kneaded Bread Dough
From The Pattern cook-book, 1890
Serves 2
Kneading should be thorough to avoid gaping holes in the bread.
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
229Calories
7 gProtein
48 gCarbs
6 gFat
Full nutrition (20 nutrients)
Calories229 kcal
Protein6.8 g
Carbohydrates48 g
Total Fat6.4 g
Cholesterol16 mg
Sodium1.9 mg
Potassium87 mg
Calcium13 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin B60 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Water7.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 148. The excerpt below is the record exactly as published.
some of the flour in the bread-pan, work into it whatever butter is to be used
Cook this with the app: pantry check, scaling, and the assistant.