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Liberty Bread
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
869Calories
31 gProtein
171 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories869 kcal
Protein31 g
Carbohydrates171 g
Fiber22 g
Sugars14 g
Total Fat7.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1448 mg
Potassium815 mg
Calcium170 mg
Iron16 mg
Magnesium277 mg
Phosphorus742 mg
Zinc7.2 mg
Copper0.9 mg
Manganese7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate155 mcg
Choline18 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 24. The excerpt below is the record exactly as published.
LIBERTY BREAD 2 Cups Boiling Water 11/2 Cups Oats 2 Teaspoons Salt 1/4 Cup Brown Sugar 1 Tablespoon Fat i/i Cup Lukewarm Water 1 Yeast Calce 5 Cups Whole Wheat Flour
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