Mould Growth Experiment
From Handbook of domestic science and household arts for use in elementary schools, 1900
This experiment illustrates the action of invisible life by showing mouldy bread or cheese.
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
78Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories78 kcal
Protein1.6 g
Carbohydrates17 g
Fiber0.5 g
Sugars4.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium101 mg
Potassium23 mg
Calcium30 mg
Iron3.4 mg
Magnesium4.8 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline1.2 mg
Water37 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 34. The excerpt below is the record exactly as published.
one tablespoon flour and one teaspoon sugar add three tablespoons boiling water
Cook this with the app: pantry check, scaling, and the assistant.