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New York French Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Different bakers may use varying methods, including straight doughs.
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
173Calories
13 gProtein
30 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein13 g
Carbohydrates30 g
Fiber6.7 g
Sugars0 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9714 mg
Potassium275 mg
Calcium19 mg
Iron2 mg
Magnesium21 mg
Phosphorus186 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate625 mcg
Choline8 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 122. The excerpt below is the record exactly as published.
NEW YOEK FEENCH BEEADS. In New York City the French bakers make several kinds : the long loaves, Jocos, which are more than two feet long, and the split loaves, about eighteen inches long. Some of the bakers use stock yeast and ferment; others make fer- ment only, and stock it with compressed yeast; a few make straight doughs. At Delmonico's, the famous caterers, they use stock yeast and ferment ; set sponge with the ferment, and make dough from the sponge. Nothing else but water, flour and salt
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