Quick Method Bread
From Science of food & cookery, 1921
Under favorable conditions, this process requires about 2 to 2.5 hours.
Presented as published in 1921. 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
589Calories
18 gProtein
124 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories589 kcal
Protein18 g
Carbohydrates124 g
Fiber0 g
Sugars4.2 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium300 mg
Potassium210 mg
Calcium34 mg
Iron8.8 mg
Magnesium46 mg
Phosphorus174 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.2 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)1.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate246 mcg
Choline0 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 62. The excerpt below is the record exactly as published.
QUICK METHOD BREAD (for Class Work) YT. cup warm water i teaspoon sugar Yi cake compressed yeast i teaspoon melted vegetable fat Scant Yt teaspoon salt J4 cup white bread flour i cup entire wheat flour
Cook this with the app: pantry check, scaling, and the assistant.