Stirred Bread
From Luncheons, 1902
This quantity will make three loaves.
Presented as published in 1902. 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
5145Calories
150 gProtein
1091 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories5145 kcal
Protein150 g
Carbohydrates1091 g
Fiber0 g
Sugars25 g
Total Fat31 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium7057 mg
Potassium1890 mg
Calcium297 mg
Iron78 mg
Magnesium378 mg
Phosphorus1492 mg
Zinc10 mg
Copper2.2 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)13 mg
Riboflavin (B2)6.1 mg
Niacin (B3)93 mg
Folate2207 mcg
Choline0 mg
Caffeine0 mg
Water1083 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 72. The excerpt below is the record exactly as published.
STIRRED BREAD l-o- quarts of water, 2 tablespoonfuls of sugar, 1 tablespoonful of butter, lard, or cottolene, 1 tablespoonful of salt, 1 cake of compressed yeast. Flour enough to make a thick batter, or about two and three-quarter quarts.
Cook this with the app: pantry check, scaling, and the assistant.