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Quickly Made Bread
From The household (of the Detroit free press), 1886
Serves 8
This method is convenient for fresh rolls.
Presented as published in 1886. 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
304Calories
9 gProtein
66 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories304 kcal
Protein9.3 g
Carbohydrates66 g
Fiber7.7 g
Sugars5.1 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2040 mg
Potassium1052 mg
Calcium110 mg
Iron10 mg
Magnesium64 mg
Phosphorus188 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.1 mg
Folate217 mcg
Choline32 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 332. The excerpt below is the record exactly as published.
QUICKLY MADE BREAD. As early as possible in the morning put two yeast cakes in a little water to soak. Take two tablespoonfuls salt, two of sugar and three of flour, put in a basin and pour over it one pint of boiling water; when cool enough, put in the soaked yeast cakes and let it rise until noon. Boil twelve large potatoes, mash fine and rub through a colander ; pour over them one quart boiling, and one of cold water
Cook this with the app: pantry check, scaling, and the assistant.