Unleavened Bread
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
918Calories
27 gProtein
194 gCarbs
15 gFat
Full nutrition (20 nutrients)
Calories918 kcal
Protein27 g
Carbohydrates194 g
Total Fat15 g
Cholesterol31 mg
Sodium6.4 mg
Potassium344 mg
Calcium50 mg
Iron14 mg
Magnesium67 mg
Phosphorus273 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin B60.2 mg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Water27 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 19. The excerpt below is the record exactly as published.
Unleavened Bread. Coffee. Chocolate. 71 WHAT TO EAT — HOW TO SEEVE IT Broiled Steak with Mvshrooms, — Broil your steak over a clear fire. Before you put it on, open a can of mushrooms, take out half of them, and cut each mushroom in two. Saute them in a fr\^ing-pan with a lit- tle butter, unless you have a cup of bouillon or clear beef soup or gravy at hand. If you have, let them simmer in this for ten min- utes, and when you dish your steak, pour gravy and mushrooms over it. Leave it cov- ered in the oven five minutes before sending to table. Unleavened Bread. — Two cups flour, one tablespoonful butter, a pinch salt, enough water to make a dough
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