Plain Bread

Name: Plain Bread
Ingredients: 1 pint lukewarm water; 1 tsp. salt; 2 to 2i quarts of flour; 1 yeast cake

From Public school household science, 1905

Dough may be prepared at night using a quarter of a whole yeast cake.

Presented as published in 1905. 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

3671Calories

109 gProtein

775 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories3671 kcal

Protein109 g

Carbohydrates775 g

Fiber0 g

Sugars0 g

Total Fat15 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2363 mg

Potassium1365 mg

Calcium239 mg

Iron56 mg

Magnesium277 mg

Phosphorus1083 mg

Zinc7.2 mg

Copper1.6 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)9.4 mg

Riboflavin (B2)4.4 mg

Niacin (B3)68 mg

Folate1605 mcg

Choline0 mg

Caffeine0 mg

Water572 g

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 34. The excerpt below is the record exactly as published.

PLAIN BREAD. 1 pint lukewarm water. 1 tsp. salt. 2 to 2i quarts of flour. 1 yeast cake

Cook this with the app: pantry check, scaling, and the assistant.