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Plain Bread
From The white ribbon cook book, 1894
Serves 1
Knead into the desired shape, or bake in tins if preferred.
Presented as published in 1894. 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
832Calories
22 gProtein
174 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories832 kcal
Protein22 g
Carbohydrates174 g
Fiber5.5 g
Sugars1.1 g
Total Fat3.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium10179 mg
Potassium341 mg
Calcium336 mg
Iron12 mg
Magnesium63 mg
Phosphorus340 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate386 mcg
Choline24 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 69. The excerpt below is the record exactly as published.
Plain Bread — Half lb. white flour, 1 tea- spoonful baking-powder, a pinch of salt, }^ pint milk and water. The simplest way of making bread in small quantities is as follows: Take 3^ lb. of white flour, and, while in a dry state, mix in thor- oughly a small teaspoonf ul baking-powder
Cook this with the app: pantry check, scaling, and the assistant.