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Rice and Wheat Bread
From The Ideal cook book, 1899
Serves 14
Some of the flour should be reserved to make up the loaves.
Presented as published in 1899. 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
601Calories
18 gProtein
127 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories601 kcal
Protein18 g
Carbohydrates127 g
Fiber1.1 g
Sugars0 g
Total Fat2.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.7 mg
Potassium239 mg
Calcium35 mg
Iron8.7 mg
Magnesium44 mg
Phosphorus194 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.3 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)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate344 mcg
Choline2.7 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 80. The excerpt below is the record exactly as published.
Rice and Wheat Bread—Ineredients—tr Ib. of rice, 2 qts. of water, 4 lbs. of flour, 4 large spoonfuls of yeast, salt
Cook this with the app: pantry check, scaling, and the assistant.