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Water Bread
From Soyer's standard cookery, 1912
Serves 4
Ensure the water is boiling to activate the yeast properly.
Presented as published in 1912. 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
824Calories
23 gProtein
168 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories824 kcal
Protein23 g
Carbohydrates168 g
Fiber1.7 g
Sugars3.3 g
Total Fat9.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Cholesterol11 mg
Sodium1149 mg
Potassium304 mg
Calcium114 mg
Iron19 mg
Magnesium59 mg
Phosphorus230 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate369 mcg
Choline5.3 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 233. The excerpt below is the record exactly as published.
Water Bread. Two cups boiling water, one tablespoonful of butter, one tablespoonful of lard, one tablespoonful of sugar, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one- quarter cup lukewarm water, six cups sifted flour
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