Plain Loaf

Name: Plain Loaf
Ingredients: Half a pound of flour; two tea-spoonfuls of Yeatman's powder; a salt-spoonful of salt; four or five table-spoonfuls of water

From Culinary jottings, 1885

Presented as published in 1885. 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

830Calories

25 gProtein

175 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories830 kcal

Protein25 g

Carbohydrates175 g

Fiber0 g

Sugars0 g

Total Fat3.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6.3 mg

Potassium309 mg

Calcium45 mg

Iron13 mg

Magnesium61 mg

Phosphorus245 mg

Zinc1.6 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate363 mcg

Choline0 mg

Caffeine0 mg

Water81 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 182. The excerpt below is the record exactly as published.

plain loaf : — Half a pound of flour, two tea-spoonfuls of Yeatman's powder, a salt-spoonful of salt, and four or five table-spoonfuls of water

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