Rule for White Bread

Name: Rule for White Bread
Ingredients: i pint milk; i tablespoonful of lard; i tablespoonful sugar; I teaspoonful salt; J^ yeast cake; ^ cup luke warm water; 6 or 7 cups flour

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

3217Calories

98 gProtein

617 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories3217 kcal

Protein98 g

Carbohydrates617 g

Fiber0 g

Sugars36 g

Total Fat40 g

Saturated Fat14 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol71 mg

Sodium2536 mg

Potassium1755 mg

Calcium756 mg

Iron42 mg

Magnesium261 mg

Phosphorus1305 mg

Zinc7.5 mg

Copper1.2 mg

Manganese5.7 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B122.6 mcg

Thiamin (B1)7.3 mg

Riboflavin (B2)4 mg

Niacin (B3)51 mg

Folate1204 mcg

Choline94 mg

Caffeine0 mg

Water622 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 23. The excerpt below is the record exactly as published.

Rule Fok Wh[te Bread. — i pint milk, scalded and cooled, i tablespoonful of lard, melted in the hot milk, i tablespoonful sugar, I teaspoonful salt, J^ yeast cake dissolved in ^ cup luke warm water, 6 or 7 cups flour

Cook this with the app: pantry check, scaling, and the assistant.