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To Make Bread
From Mrs. Maclurcan's cookery book, 1899
Serves 20
Presented as published in 1899. 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
688Calories
23 gProtein
143 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein23 g
Carbohydrates143 g
Fiber2 g
Sugars0 g
Total Fat3.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium358 mg
Potassium318 mg
Calcium37 mg
Iron10 mg
Magnesium53 mg
Phosphorus243 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate465 mcg
Choline2.4 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 119. The excerpt below is the record exactly as published.
TO MAKE BEEAD. 1 cupful of yeast 1 tablespoonful of salt 8 lbs. of flour 4J pts. tepid water
Cook this with the app: pantry check, scaling, and the assistant.