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Rye Bread
From Original White House Cookbook, 1887
Serves 7
Presented as published in 1887. 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
831Calories
21 gProtein
177 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein21 g
Carbohydrates177 g
Fiber33 g
Sugars0 g
Total Fat4.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium341 mg
Potassium1035 mg
Calcium79 mg
Iron5.9 mg
Magnesium221 mg
Phosphorus669 mg
Zinc5.7 mg
Copper0.8 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.8 mg
Folate125 mcg
Choline1.7 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 155. The excerpt below is the record exactly as published.
RYE BREAD. To A quart of warm water stir as much wheat flour as will make a smooth batter ; stir into it half a gill of home-made yeast, and set it in a warm place to rise ; this is called setting a sponge ; let it be mixed in some vessel which will contain twice the quantity ; in the morning, put three pounds and a half of rye flour into a bowl or tray, make a hollow in the centre, pour in the sponge, add a dessertspoonful of salt, and half a small teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.