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Water Bread (with a Sponge)
From Mrs. Lincoln's Boston cook book, 1884
Serves 9
Presented as published in 1884. 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
602Calories
36 gProtein
111 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein36 g
Carbohydrates111 g
Fiber16 g
Sugars1.4 g
Total Fat7.3 g
Saturated Fat0.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0 g
Cholesterol3.5 mg
Sodium293 mg
Potassium706 mg
Calcium41 mg
Iron7.5 mg
Magnesium62 mg
Phosphorus490 mg
Zinc5.4 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)7.4 mg
Riboflavin (B2)2.8 mg
Niacin (B3)31 mg
Folate1535 mcg
Choline19 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 44. The excerpt below is the record exactly as published.
Water Bread (with a Sponge). 1 tablespoonf 111 butter. 1 teaspoonful salt. 1 tablespoonful sugar. 1 pint water. 3^2 cup yeast, scant. About 2 quarts flour
Cook this with the app: pantry check, scaling, and the assistant.