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Oak Hill Bread
From The Toronto Cook Book, 1915
Serves 4
Dough can be used for biscuits with less flour.
Presented as published in 1915. 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
815Calories
21 gProtein
175 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories815 kcal
Protein21 g
Carbohydrates175 g
Fiber4.3 g
Sugars31 g
Total Fat4.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium581 mg
Potassium935 mg
Calcium200 mg
Iron19 mg
Magnesium176 mg
Phosphorus289 mg
Zinc2.3 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate338 mcg
Choline18 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 7. The excerpt below is the record exactly as published.
Oak Hill Bread Add two cups boiling water to one cup rolled oats and let stand one hour; add half a cup molasses, half a teaspoon salt, one-half of a yeast cake dissolved in half a cup of lukewarm 20 The Toronto Cook Book water, and four and one-half cups flour
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