Unleavened Bread
From Camp cookery (Kephart), 1910
Unleavened bread that is to be carried for a long time must be mixed with as little water as possible.
Presented as published in 1910. 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
2343Calories
68 gProtein
497 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories2343 kcal
Protein68 g
Carbohydrates497 g
Fiber0 g
Sugars13 g
Total Fat9.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7012 mg
Potassium854 mg
Calcium124 mg
Iron35 mg
Magnesium168 mg
Phosphorus677 mg
Zinc4.5 mg
Copper1 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)5.9 mg
Riboflavin (B2)2.8 mg
Niacin (B3)42 mg
Folate1003 mcg
Choline0 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 53. The excerpt below is the record exactly as published.
Unleavened Bread. — Quickly made, wholesome, and good for a change. Keeps like hardtack. 21/2 pints flour, 1 tablespoonful salt, 1 tablespoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.