New England Bread
From Gancel's culinary encyclopedia of modern cooking, 1920
Ensure to mix all ingredients thoroughly before adding flour.
Presented as published in 1920. 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
5167Calories
109 gProtein
774 gCarbs
194 gFat
Full nutrition (33 nutrients)
Calories5167 kcal
Protein109 g
Carbohydrates774 g
Fiber68 g
Sugars264 g
Total Fat194 g
Saturated Fat70 g
Monounsaturated Fat86 g
Polyunsaturated Fat24 g
Cholesterol162 mg
Sodium88239 mg
Potassium2491 mg
Calcium239 mg
Iron11 mg
Magnesium314 mg
Phosphorus1645 mg
Zinc18 mg
Copper1.6 mg
Manganese1.8 mg
Vitamin D4.3 mcg
Vitamin C0.5 mg
Vitamin A62 mcg
Vitamin E1.7 mg
Vitamin K0.7 mcg
Vitamin B63.6 mg
Vitamin B120.1 mcg
Thiamin (B1)20 mg
Riboflavin (B2)7.1 mg
Niacin (B3)74 mg
Folate4150 mcg
Choline188 mg
Caffeine0 mg
Water3854 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 188. The excerpt below is the record exactly as published.
New England iBread Make a firm straight dough of 1 gall, water and half a can condensed milk 75 deg., 2 ounces of salt and 3 ounces sugar. When set, work it down again; let rise for 15 minutes, scale and work into loaves., bake in moulds in good oven (Same bread.) Make 20 ounces corn meal, a mush to begin with. Make straight dough at 75 deg. from 2 gall, water, 6 ounces yeast, 6 ounces salt', 6 ounces sugar, 6 ounces lard
Cook this with the app: pantry check, scaling, and the assistant.