Rye Yeast Bread

Name: Rye Yeast Bread
Ingredients: 1 cup milk and water, or water; 1 tablespoon fat; 1 teaspoon salt; 2}i cups rye flour; 2j4 cups wheat flour; y2 cake compressed yeast; 2 tablespoons water

From War cook book, 1918

Presented as published in 1918. 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

2273Calories

57 gProtein

481 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories2273 kcal

Protein57 g

Carbohydrates481 g

Fiber50 g

Sugars1.5 g

Total Fat11 g

Saturated Fat0.9 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat2.6 g

Cholesterol0 mg

Sodium2345 mg

Potassium1828 mg

Calcium190 mg

Iron24 mg

Magnesium383 mg

Phosphorus1213 mg

Zinc11 mg

Copper1.7 mg

Manganese9.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.2 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.9 mg

Niacin (B3)22 mg

Folate533 mcg

Choline33 mg

Caffeine0 mg

Water339 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 4. The excerpt below is the record exactly as published.

RYE YEAST BREAD. 1 cup milk and water, or water (10 ounces). 1 tablespoon fat (>4 ounce). 1 teaspoon salt {j4- ounce). 2}i cups rye flour (7 ounces). 2j4 cups wheat flour (9 ounces). y2 cake compressed yeast (^ ounce). 2 tablespoons water

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