Table Bread

Name: Table Bread
Ingredients: two quarts flour; one teaspoonful salt; one teaspoonful sugar; two tablespoonfuls clarified butter, or pure olive oil; one-half cake hop or compressed yeast; one pint lukewarm water

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

3688Calories

109 gProtein

780 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories3688 kcal

Protein109 g

Carbohydrates780 g

Fiber0 g

Sugars4.2 g

Total Fat15 g

Saturated Fat4.2 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium2363 mg

Potassium1365 mg

Calcium239 mg

Iron56 mg

Magnesium277 mg

Phosphorus1083 mg

Zinc7.2 mg

Copper1.6 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)9.4 mg

Riboflavin (B2)4.4 mg

Niacin (B3)68 mg

Folate1605 mcg

Choline0 mg

Caffeine0 mg

Water572 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 8. The excerpt below is the record exactly as published.

TABLE BREAD. To two quarts flour add one teaspoonful salt, one tea- spoonful sugar, two tablespoonfuls clarified butter, or pure olive oil or nut meal. Mix one-half cake hop or com- pressed yeast with one pint lukewarm water

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