Unleavened Bread
From Camp cookery (Milam, for Boy Scouts), 1918
If mixed with a very small amount of water this bread may be kept for a long time like hard tack.
Presented as published in 1918. 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
934Calories
27 gProtein
198 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories934 kcal
Protein27 g
Carbohydrates198 g
Fiber0 g
Sugars4.2 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1172 mg
Potassium341 mg
Calcium48 mg
Iron14 mg
Magnesium67 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 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)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 15. The excerpt below is the record exactly as published.
Unleavened Bread 2 cups flour * 3^2 teaspoon salt 1 teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.