Water Bread

Name: Water Bread
Ingredients: 2^ quarts of flour; 1 quart of water; 1 tablespoonful of salt; 1| cakes of compressed yeast

From Luncheons, 1902

This quantity will make three loaves.

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

4589Calories

137 gProtein

969 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories4589 kcal

Protein137 g

Carbohydrates969 g

Fiber0 g

Sugars0 g

Total Fat19 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7053 mg

Potassium1716 mg

Calcium271 mg

Iron71 mg

Magnesium344 mg

Phosphorus1354 mg

Zinc9 mg

Copper2 mg

Manganese9.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)12 mg

Riboflavin (B2)5.6 mg

Niacin (B3)85 mg

Folate2006 mcg

Choline0 mg

Caffeine0 mg

Water1069 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 72. The excerpt below is the record exactly as published.

WATER BREAD 2^ quarts of flour, 1 quart of water, 1 tablespoonful of salt, 1| cakes of compressed yeast

Cook this with the app: pantry check, scaling, and the assistant.