To Make a Loaf of Good Bread
From La cuisine creole, 1885
This recipe is simple and suitable for beginners.
Presented as published in 1885. 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
471Calories
10 gProtein
44 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein9.7 g
Carbohydrates44 g
Fiber8.2 g
Sugars5.3 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.6 g
Omega-30.3 g
Cholesterol52 mg
Sodium913 mg
Potassium916 mg
Calcium119 mg
Iron1 mg
Magnesium52 mg
Phosphorus242 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0.3 mg
Vitamin A159 mcg
Vitamin E1 mg
Vitamin K7.2 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.8 mg
Folate236 mcg
Choline57 mg
Caffeine0 mg
Water708 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 51. The excerpt below is the record exactly as published.
TO MAKE A LOAF OF GOOD BREAD. One large spoonf ul of hop yeast, or a yeast cake ; put this to a pint of water, mash to this two Irish potatoes, and stir ail together. Sif t in flour until you hâve a stifif batter, and set it to rise. When it is very light, stir in a spoonful of lard
Cook this with the app: pantry check, scaling, and the assistant.