Water Bread, with Dry Yeast

Name: Water Bread, with Dry Yeast
Ingredients: At noon, soften a dry yeast cake in a cup of warm water; stir in a cup or more of flour; In the bread pan put a quart of warm water; two teaspoons of salt; two tablespoons of sugar; two of butter; enough flour, white or brown, to knead — about three quarts

From The home science cook book, 1902

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

6063Calories

178 gProtein

1285 gCarbs

46 gFat

Full nutrition (33 nutrients)

Calories6063 kcal

Protein178 g

Carbohydrates1285 g

Fiber0 g

Sugars25 g

Total Fat46 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol63 mg

Sodium4749 mg

Potassium2224 mg

Calcium352 mg

Iron92 mg

Magnesium448 mg

Phosphorus1766 mg

Zinc12 mg

Copper2.7 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)15 mg

Riboflavin (B2)7.2 mg

Niacin (B3)110 mg

Folate2608 mcg

Choline0 mg

Caffeine0 mg

Water1347 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 14. The excerpt below is the record exactly as published.

Water Bread, with Dry Yeast. At noon, soften a dry yeast cake in a cup of warm water and stir in a cup or more of flour, cover, and leave in a warm place till night, when it will be light. In the bread pan put a quart of warm water, two teaspoons of salt, two tablespoons of sugar, and two of butter, the cup of yeast, and enough flour, white or brown, to knead — about three quarts

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