Loaf of Bread
From The child's cookery book, 1900
Check if done by inserting a clean knife; it should come out clean.
Presented as published in 1900. 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
1722Calories
55 gProtein
361 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories1722 kcal
Protein55 g
Carbohydrates361 g
Fiber3.8 g
Sugars4.2 g
Total Fat7.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2359 mg
Potassium753 mg
Calcium99 mg
Iron26 mg
Magnesium131 mg
Phosphorus580 mg
Zinc4.4 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)5.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)36 mg
Folate1057 mcg
Choline4.5 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 20. The excerpt below is the record exactly as published.
Loaf of Bread Dissolve half an ounce of German yeast in a very little water, then add half a pint of warm water ; put a pound of flour into a basin, add a teaspoonful of salt and one of sugar
Cook this with the app: pantry check, scaling, and the assistant.