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Plain Bread

Name: Plain Bread
Yield: 4 servings
Ingredients: ½ lb. of white flour; 1 teaspoonful of baking powder; a pinch of salt; 4 pt. of milk and water

From The Ideal cook book, 1899

Serves 4

For brown bread, use three parts brown flour and one part white.

Presented as published in 1899. 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

208Calories

6 gProtein

44 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories208 kcal

Protein5.5 g

Carbohydrates44 g

Fiber1.4 g

Sugars0.3 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium2544 mg

Potassium85 mg

Calcium78 mg

Iron3 mg

Magnesium15 mg

Phosphorus85 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.4 mg

Folate96 mcg

Choline5.9 mg

Caffeine0 mg

Water8.4 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 79. The excerpt below is the record exactly as published.

Plain Bread—Ingredients—% lb. of white flour, 1 teaspoonful of baking powder, a pinch of salt 4 pt. of milk and water

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