Long Process Bread
From Selection and preparation of food, 1907
Judge the bread made by the score card.
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
1409Calories
41 gProtein
299 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1409 kcal
Protein41 g
Carbohydrates299 g
Fiber0 g
Sugars8.4 g
Total Fat9.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium2348 mg
Potassium515 mg
Calcium81 mg
Iron21 mg
Magnesium103 mg
Phosphorus407 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate602 mcg
Choline0 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 32. The excerpt below is the record exactly as published.
Long Process Bread, i cake dry yeast 2 tsp sugar 1 tsp butter 1 c water 1 tsp salt 3 to 4 c flour
Cook this with the app: pantry check, scaling, and the assistant.