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To Set a Sponge for Bread
From The new Kentucky home cook book, 1884
Serves 5
Mrs. Charles E. Tare
Presented as published in 1884. 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
760Calories
24 gProtein
160 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories760 kcal
Protein24 g
Carbohydrates160 g
Fiber1.3 g
Sugars2.5 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium475 mg
Potassium321 mg
Calcium49 mg
Iron11 mg
Magnesium58 mg
Phosphorus249 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.5 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)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate438 mcg
Choline1.6 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 68. The excerpt below is the record exactly as published.
TO SET A SPONGE FOR BREAD. Take one tea-cupful of yeast and stir into it one pint of milk-warm water and flour enough to make a stiff batter. Set in a warm place to rise, which it should do in about one hour. Measure two quarts of sifted flour, sprinkle over it a half tea-cupful of sugar and one tea-spoonful of sal
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