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New England Bread with Sponge
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Give only three-quarter proof, and bake in a good heat.
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
198Calories
3 gProtein
32 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories198 kcal
Protein3.2 g
Carbohydrates32 g
Fiber1.9 g
Sugars8.9 g
Total Fat6.4 g
Saturated Fat2.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.9 g
Cholesterol5.4 mg
Sodium3315 mg
Potassium72 mg
Calcium15 mg
Iron1.3 mg
Magnesium14 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate126 mcg
Choline6.2 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 125. The excerpt below is the record exactly as published.
NEW ENGLAND BREAD WITH SPONGE. 2 gallons water, 2 ozs. yeast, 6 ozs. salt, 6 ozs. sugar, 4 ozs. lard. Set sponge with six quarts of water at 75 degrees Fahr. Scald twenty ounces of cornmeal
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