Plasmon Bread
From Plasmon cookery book, 1904
Presented as published in 1904. 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
5043Calories
154 gProtein
1062 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories5043 kcal
Protein154 g
Carbohydrates1062 g
Fiber3.8 g
Sugars4.2 g
Total Fat21 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2368 mg
Potassium1987 mg
Calcium264 mg
Iron77 mg
Magnesium371 mg
Phosphorus1560 mg
Zinc11 mg
Copper2.2 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)14 mg
Riboflavin (B2)6.6 mg
Niacin (B3)97 mg
Folate2509 mcg
Choline4.5 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 26. The excerpt below is the record exactly as published.
PLASMON BREAD (Home-made).— Ingredients : 3 lb. flour; 1 teaspoonful salt; | oz. German yeast ; 5 oz. Plasmon; 1 teaspoonful sugar ; 1 \ pints warm water or milk and water
Cook this with the app: pantry check, scaling, and the assistant.