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Twentieth Century Bread

Name: Twentieth Century Bread
Yield: 2 servings
Ingredients: 1 pint of milk; 1 pint of water; 1 small compressed yeast cake; 1 level teaspoonful of salt; sufficient whole wheat flour to make a batter

From Superior cook book, 1905

Serves 2

This recipe is attributed to Mrs. T. R. E.

Presented as published in 1905. 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

400Calories

19 gProtein

60 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories400 kcal

Protein19 g

Carbohydrates60 g

Fiber7.9 g

Sugars12 g

Total Fat9.8 g

Saturated Fat4.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium689 mg

Potassium688 mg

Calcium334 mg

Iron2.9 mg

Magnesium125 mg

Phosphorus517 mg

Zinc4.4 mg

Copper0.3 mg

Manganese2.3 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.4 mg

Folate123 mcg

Choline47 mg

Caffeine0 mg

Water466 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 43. The excerpt below is the record exactly as published.

entieth Century Bread. To make I hox loa\(s df hread. scald 1 pint of milk: add 1 ])int of watei', and wlien the mixture is lukewarm add 1 small c(mipressed yeast- ca

Cook this with the app: pantry check, scaling, and the assistant.