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Mother's Bread
From The complete cook book, 1900
Serves 16
Wrap loaves in linen while hot.
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
497Calories
17 gProtein
101 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein17 g
Carbohydrates101 g
Fiber2.5 g
Sugars0 g
Total Fat9.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol17 mg
Sodium154 mg
Potassium261 mg
Calcium28 mg
Iron7.3 mg
Magnesium39 mg
Phosphorus196 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 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)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate419 mcg
Choline3.4 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 91. The excerpt below is the record exactly as published.
MOTHER'S BREAD. Four quarts of flour, one-quarter pint of lukewarm potato water or one potato boiled down in water, one- half pint of yeast. If milk be used instead of water, it should be scalded. Make a hole in middle of flour and mix up the yeast and water. Then cover with several thicknesses of cloth and a tightly fitting tin cover and set sponge in a warm place over night. Next morning add one teaspoonful of salt, one tablespoonful of melted lard and a piece of butter the size of an English walnut
Cook this with the app: pantry check, scaling, and the assistant.