Quick-Process Bread - Sponge Method
From Principles of food preparation, 1914
For a lighter bread, try not to use all the flour.
Presented as published in 1914. 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
1393Calories
41 gProtein
295 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1393 kcal
Protein41 g
Carbohydrates295 g
Fiber0 g
Sugars4.2 g
Total Fat9.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium1175 mg
Potassium513 mg
Calcium73 mg
Iron21 mg
Magnesium101 mg
Phosphorus407 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate602 mcg
Choline0 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 75. The excerpt below is the record exactly as published.
Quick-Process Bread — Sponge Method Ingredients. 1 compressed yeast cake. 1 cup liquid (milk, water, or a 1 to 2 teaspoonfuls butter. mixture of both). 1 to 2 teaspoonfuls sugar. 3 cups flour. 3^ teaspoonful salt.
Cook this with the app: pantry check, scaling, and the assistant.