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Unfermented Bread
From Cassell's dictionary of cookery, 1892
Serves 3
The buttermilk should be quite acid but not rancid.
Presented as published in 1892. 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
559Calories
16 gProtein
118 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein16 g
Carbohydrates118 g
Fiber0 g
Sugars1.4 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium117403 mg
Potassium206 mg
Calcium31 mg
Iron8.5 mg
Magnesium40 mg
Phosphorus163 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate242 mcg
Choline0 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2338. The excerpt below is the record exactly as published.
a tea-spoonful of pounded sugar and fifty grains of the purest carbonate of soda ; mix a salt-spoonful of salt with a pound of flour, and rub the soda and sugar through a hair sieve into it. Stir and mingle them well, and make them quickly into a firm but not hard dough with some buttermilk
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