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Light Bread
From The Rural cook book, 1907
Serves 6
Knead for 15 minutes and ensure the dough is soft.
Presented as published in 1907. 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
724Calories
20 gProtein
145 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein20 g
Carbohydrates145 g
Fiber5 g
Sugars5.5 g
Total Fat5.5 g
Saturated Fat2.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol9.7 mg
Sodium409 mg
Potassium405 mg
Calcium185 mg
Iron14 mg
Magnesium57 mg
Phosphorus279 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate322 mcg
Choline35 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 60. The excerpt below is the record exactly as published.
Light Bread. — Into two quarts of wheat flour stir a teaspoonful of granulated sugar and a half teaspoonful of salt, and sift into a large bowl. Bring to the scalding-point two cups of milk; stir into this a generous teaspoonful of butter, and, when this melts, add two cups of boiling water. Remove from the fire and set aside until blood-wariD, then stir in a gill of water of the same temperature, in which a half- cake of compressed yeas
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