Unfermented Bread
From Sea Cookery, 1911
Best results are obtained when baked on a baking sheet.
Presented as published in 1911. 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
6051Calories
173 gProtein
1353 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories6051 kcal
Protein173 g
Carbohydrates1353 g
Fiber0.9 g
Sugars0 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium53896 mg
Potassium2251 mg
Calcium27189 mg
Iron139 mg
Magnesium617 mg
Phosphorus11648 mg
Zinc12 mg
Copper3.2 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)15 mg
Riboflavin (B2)7 mg
Niacin (B3)107 mg
Folate2540 mcg
Choline0 mg
Caffeine0 mg
Water7269 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 93. The excerpt below is the record exactly as published.
UNFERMENTED BREAD. 3-5- lbs. flour j I lb. baking powder 15 pints cold water j H ozs- sa^
Cook this with the app: pantry check, scaling, and the assistant.