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Unfermented Bread
From Consult me, 1902
Serves 10
Bread made this way has an agreeable natural taste, keeps longer than fermented bread, and is more digestible.
Presented as published in 1902. 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
830Calories
25 gProtein
175 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories830 kcal
Protein25 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1334 mg
Potassium310 mg
Calcium46 mg
Iron13 mg
Magnesium62 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.7 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)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 87. The excerpt below is the record exactly as published.
fine flour, five pounds ; bicarbonate of soda, one ounce ; pure muriatic acid, one ounce ; water, one quart ; salt, half an ounce ; mix the bicarbonate of soda and the salt with the flour, and put the muriatic acid into the water, and then blend the whole in the usual way of making dough ; bake it either in tins or not. Bread thus made has an agree- able natural taste ; keeps much longer than fermented bread
Cook this with the app: pantry check, scaling, and the assistant.