School Recipe
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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
556Calories
18 gProtein
109 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein18 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat5.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium2389 mg
Potassium356 mg
Calcium182 mg
Iron7.1 mg
Magnesium50 mg
Phosphorus258 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 57. The excerpt below is the record exactly as published.
School Recipe, i c. water, J c. milk, ^ tbsp. sugar, i tsp. salt, 1 yeast cake dissolved in 2 tbsp. warm water, 1 c. flour
Cook this with the app: pantry check, scaling, and the assistant.